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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-28-2011, 02:36 PM   #1
cucklebur
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Default Competion Chicken Question

I have a problem getting the skin to crisp so its not rubbery. Any advise would be much appreciated.
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Unread 08-28-2011, 02:51 PM   #2
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I'm not sure a lot of people try to get it crisp. It is more of a tender and bite through skin. We did a comp over the weekend and had our best chicken finish yet and tried a new recipe where we scraped the backs of the skin and that helps. But lots of guys don't scrape and do great as well.
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Unread 08-28-2011, 03:28 PM   #3
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Scrape and hot tub them.
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Unread 08-29-2011, 08:48 AM   #4
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Quote:
Originally Posted by NorthwestBBQ View Post
Scrape and hot tub them.


Hot tub? I do scrape, but I never heard of "hot tubbing" them? What is that?
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Unread 08-29-2011, 08:56 AM   #5
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Quote:
Originally Posted by wearcd View Post
Hot tub? I do scrape, but I never heard of "hot tubbing" them? What is that?
it is kind of like poaching them to change the consistancy of the skin before smoking. i think the pickled pig at bbqbug.com has a tutorial. many poach in a tinfoil pan but i use a mini pound cake pan to get a uniform thigh shaped look.
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Unread 08-29-2011, 09:29 AM   #6
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Cook them hotter...300-325 degrees.
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Unread 08-29-2011, 12:56 PM   #7
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Hotter temps and rubbing the skin with olive oil will crisp it up for you.
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Unread 08-29-2011, 04:30 PM   #8
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use this to make skin bite thru. :)
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Unread 08-29-2011, 04:44 PM   #9
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It's all about the temperature. No need to scrape if you get the heat up over 375.
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