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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 10-03-2012, 09:24 AM   #1
Swamp Donkeyz BBQ
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Default Under the Skin

I cook mostly IBCA Events. I was told at the last event, by a guy who wins a lot, that I needed to put rub under the skin of my chicken. He said to pull the skin back, rub the meat down and then pin the skin back down. Does anyone else use this method? What do you use to pin the skin back down?


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Unread 10-03-2012, 11:16 AM   #2
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I don't use that exact method, but do put rub under the skin. Most people that I have seen that pin simply use toothpicks. Though there are some other skewers I have seen people use too. Sometimes the skin is long enough where people will tuck it back underneath without pinning. Just make sure to remove all the toothpicks before it goes in the box .
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Unread 10-03-2012, 11:22 AM   #3
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I do a rub and butter mix between the breast and skin. Don't have to pull skin off for that, put it in pockets. Make sure rub is very finely ground and mixed well with butter. Too much black pepper would be a problem in this rub.
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Unread 10-03-2012, 11:24 AM   #4
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Thanks for the input.
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Unread 10-03-2012, 11:25 AM   #5
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for thighs I pull off the skin, scrape it a little which seems to stretch if out. A light dusting then rewrap, haven't needed to pin it.
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Unread 10-03-2012, 10:22 PM   #6
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for thighs I pull off the skin, scrape it a little which seems to stretch if out. A light dusting then rewrap, haven't needed to pin it.
Agreed. Either scrape skin which does stretch it or take it off to trim the thighs to uniform shape and that will cause skin to cover more area. If you stretch the skin around the thigh then it should set without pinning it.
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Unread 10-03-2012, 11:07 PM   #7
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Quote:
Originally Posted by Candy Sue View Post
I do a rub and butter mix between the breast and skin. Don't have to pull skin off for that, put it in pockets. Make sure rub is very finely ground and mixed well with butter. Too much black pepper would be a problem in this rub.
I do something similar, it hits to.
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Unread 10-03-2012, 11:15 PM   #8
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You guys know that you cook half chickens in IBCA right?
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Unread 10-04-2012, 01:02 AM   #9
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You guys know that you cook half chickens in IBCA right?
I do brotha from tha south.:beer:

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Unread 10-04-2012, 07:09 AM   #10
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:thumbup:

I figured you did. There were a couple of thigh references that made me wonder.
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Unread 10-04-2012, 09:37 AM   #11
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I'm just curious about how many ways are there to keep the skin from pulling back and if any one way is superior to the other. I thimk getting some rub under the skin would definitely improve my chances of getting a call.
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Unread 10-04-2012, 12:42 PM   #12
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Quote:
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I'm just curious about how many ways are there to keep the skin from pulling back and if any one way is superior to the other. I thimk getting some rub under the skin would definitely improve my chances of getting a call.
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