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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 02-20-2012, 09:27 PM   #1
"Bone to Bark" BBQ
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Default My chicken s*cks

I need help with chicken!!! What temp seems to be the best for achieving that "bite-thru" skin? Any suggestions otherwise as to what to do.... spray, brush or coat with something at a given time in the cook cycle?

Thanks
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Unread 02-20-2012, 09:49 PM   #2
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Processes vary greatly. You'll need to find one you like. I prefer to grill over relatively high heat until it's 180+ internally.
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Unread 02-20-2012, 11:48 PM   #3
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high heat... ive done butter baths and other process but i have had the most success with....aipfn asdiasfia pdfindgd and thats how i walked with chicken last year actually just keep it simple, dont get too caught up in bite through chicken skin, other parts of a chicken score well too...
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Unread 02-21-2012, 08:27 AM   #4
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Chicken is the Devil, you must Seduce it

Seriously, shape them up uniform, brine, rub, cook to your preferred temp (170º for me) sauce, box and hopefully walk!
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Unread 02-21-2012, 08:46 AM   #5
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Quote:
Originally Posted by "Bone to Bark" BBQ View Post
I need help with chicken!!! What temp seems to be the best for achieving that "bite-thru" skin? Any suggestions otherwise as to what to do.... spray, brush or coat with something at a given time in the cook cycle?

Thanks
Do you scrape your chicken skin?
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Unread 02-21-2012, 10:45 AM   #6
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we do scrape them. that's not much fun to do.
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Unread 02-21-2012, 11:21 AM   #7
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I haven't found that scraping is necessary, in fact it lowered my scores because the lack of fat reduced my flavor. Ther key is to render the fat under the skin. I've been trying indirect cooking at 360 degrees (aside fro mthe normal prep routine) and that has always seemedto work for me. I have not tried cookingthem face down in margerine (yet), but that seems to work for a lot of competitors. I have tried mayo under the skin with my rub and that has worked nicely to produce a bite through skin without the loss of flavor. I will definitely be practicing alot i nthe next few months. Good Luck.
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Unread 02-21-2012, 11:57 AM   #8
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I cook chicken between 225 and 250 and get consistent bite through skin.

Your mileage May vary.
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Unread 02-21-2012, 12:08 PM   #9
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Do skinless and sauce heavy
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Unread 02-21-2012, 12:15 PM   #10
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Quote:
Originally Posted by "Bone to Bark" BBQ View Post
I need help with chicken!!! What temp seems to be the best for achieving that "bite-thru" skin? Any suggestions otherwise as to what to do.... spray, brush or coat with something at a given time in the cook cycle?

Thanks
Chicken is cheap. What have you tried? Have you tried low, med, high temp? What have you tried spraying, brushing, or coating on the chicken? My advice is spend some quality time getting to know your chicken and practice, practice, practice and then practice some more with all those variables trying any wild thing that comes along.
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Unread 02-21-2012, 12:22 PM   #11
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I scrape the skin and limit the smoke as too much smoke seems to dry it out. I also spray with apple juice (lightly) if you see the skins starting to dry out.
Cook temp 250-260 and remove when thighs are between 175-180. Thin your sauce so that it doesn't overpower the taste and don't use brushes, figure out a way to sauce w/out leaving brush marks. Also, I've done many practices and have found that NOT seasoning under the skin worked best. I rub lightly the night before and re-rub before cooking.
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Unread 02-21-2012, 12:37 PM   #12
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Quote:
Originally Posted by Sledneck View Post
Do skinless and sauce heavy
saves time and the judges never even know because everyone is scraping the skin so thin and there is no rule reguarding skin.
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Unread 02-21-2012, 12:59 PM   #13
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We scrape, brine for a few hours, cook at 235 for
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Unread 02-21-2012, 01:07 PM   #14
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Best advise = Smoking with myron. I never scrape, cook at 300 and glaze
at the very end.

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Unread 02-21-2012, 03:50 PM   #15
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I have only one 1 first place chicken call. the skin shrunk down to the size of a portage stamp . I put on a heavy coat of sauce. I assume that the judges thought it was bite thru . Their teeth might ifbeen hitting just below the skin. Perfect bite thru skin ;)
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