Dull knife or sharp knife

Butt Rubb'n BBQ · 09-15-2012, 05:08 PM

I am practicing bite through skin for a comp in two weeks and wondered if you prefer a sharp knife or dull knife to scrape fat off backside of skin. Thanks.

beerguy · 09-15-2012, 05:25 PM

I use a melon baller, so id classify that as dull. Whatever works best for you is whats right.

Butt Rubb'n BBQ · 09-15-2012, 05:29 PM

My sharp knife just seems to want to tear skin. Mellon baller that's a good idea.

Q-Dat · 09-15-2012, 05:36 PM

When we still scraped, it was with a fairly dull knife, so as not to cut through.

However, we stopped scraping. Now we just leave it in the butter bath until the skin is bite through tender.

wjwheeler · 09-15-2012, 05:43 PM

I was at a popular cooking school last weekend and he advised not to scrape the skin. It takes away the flavor. We use a dull knife to scrape it. There's a Youtube video with a guy using a paint scrapper.

Butt Rubb'n BBQ · 09-15-2012, 06:37 PM

Thanks for the advice.

Ford · 09-15-2012, 07:07 PM

Try a sharp knife and filet the fat off.

BMerrill · 09-15-2012, 10:26 PM

No scrape camp here

parrdist · 09-15-2012, 10:33 PM

I've gone skinless the last 2 times finished 2nd both times with one GC. I'm not scrapping as long as my luck holds out. :)

Ringburner · 09-15-2012, 11:02 PM

Melon baller...... How is it I've not thought of that sooner. Inspired!

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gettinbasted · 09-16-2012, 02:09 AM

I wish chicken was made of pork...

Ringburner · 09-16-2012, 02:26 AM

Quote:

Originally Posted by gettinbasted

I wish chicken was made of pork...

Lol!

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rookiedad · 09-16-2012, 08:15 AM

the ultimate chicken skin scraper!

http://www.copco.com/store/site/prod...A048EC4E50BC27

also, if you use my trick of slightly warming the skin in warm water just before scraping, the fat literally comes right off; however, this must be done indavidually, and recooled right after scraping to avoid any spoilage hazzards.

Shiz-Nit · 09-16-2012, 03:07 PM

Dull here

Igotgas · 09-16-2012, 03:55 PM

Quote:

Originally Posted by Ford

Try a sharp knife and filet the fat off.

^^^^^^^ That's what I ended up doing, and it worked well.

09-15-2012, 05:08 PM	#1
Butt Rubb'n BBQ Full Fledged Farker Join Date: 05-07-12 Location: Woodstock ga Downloads: 0 Uploads: 0	Dull knife or sharp knife I am practicing bite through skin for a comp in two weeks and wondered if you prefer a sharp knife or dull knife to scrape fat off backside of skin. Thanks.

09-15-2012, 05:25 PM	#2
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va Downloads: 0 Uploads: 0	I use a melon baller, so id classify that as dull. Whatever works best for you is whats right. __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " Brinkman Gourmet Smoker(retired) Brinkman 2400 Pro (using sideburner as Charcoal starter)

09-15-2012, 07:07 PM	#7
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	Try a sharp knife and filet the fat off. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

09-15-2012, 10:33 PM	#9
parrdist Full Fledged Farker Join Date: 08-12-10 Location: Gray Summit, Missouri Downloads: 0 Uploads: 0	I've gone skinless the last 2 times finished 2nd both times with one GC. I'm not scrapping as long as my luck holds out. :) __________________ Weber Platinum, Jenn Air Gas, 3 UDS, Char Broil Big Easy,Super Fast Black Thermapen, Member SLBS,

09-16-2012, 08:15 AM	#13
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y. Downloads: 0 Uploads: 0	the ultimate chicken skin scraper! http://www.copco.com/store/site/prod...A048EC4E50BC27 also, if you use my trick of slightly warming the skin in warm water just before scraping, the fat literally comes right off; however, this must be done indavidually, and recooled right after scraping to avoid any spoilage hazzards. __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe

09-15-2012, 05:29 PM	#3
Butt Rubb'n BBQ Full Fledged Farker Join Date: 05-07-12 Location: Woodstock ga Downloads: 0 Uploads: 0	My sharp knife just seems to want to tear skin. Mellon baller that's a good idea.

09-15-2012, 05:36 PM	#4
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	When we still scraped, it was with a fairly dull knife, so as not to cut through. However, we stopped scraping. Now we just leave it in the butter bath until the skin is bite through tender.

09-15-2012, 05:43 PM	#5
wjwheeler On the road to being a farker Join Date: 05-30-11 Location: Cleveland TN Downloads: 0 Uploads: 0	I was at a popular cooking school last weekend and he advised not to scrape the skin. It takes away the flavor. We use a dull knife to scrape it. There's a Youtube video with a guy using a paint scrapper.

09-15-2012, 06:37 PM	#6
Butt Rubb'n BBQ Full Fledged Farker Join Date: 05-07-12 Location: Woodstock ga Downloads: 0 Uploads: 0	Thanks for the advice.

09-15-2012, 10:26 PM	#8
BMerrill Is lookin for wood to cook with. Join Date: 02-17-09 Location: Ayden, NC Downloads: 0 Uploads: 0	No scrape camp here

09-15-2012, 11:02 PM	#10
Ringburner Full Fledged Farker Join Date: 05-26-12 Location: Auckland, NEW ZEALAND Downloads: 0 Uploads: 0	Melon baller...... How is it I've not thought of that sooner. Inspired! Sent from my GT-I9100 using Tapatalk 2

09-16-2012, 02:09 AM	#11
gettinbasted On the road to being a farker Join Date: 09-14-12 Location: Saddlebrooke, MO Downloads: 0 Uploads: 0	I wish chicken was made of pork...

09-16-2012, 03:07 PM	#14
Shiz-Nit is One Chatty Farker Join Date: 03-06-10 Location: kentucky Downloads: 0 Uploads: 0	Dull here __________________ Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ