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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 10-30-2012, 04:09 PM   #1
QTEX
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Default Why scrape fat off the thighs?

Just curious as we use whole halves in Texas but have seen it mentioned on Pitmasters and on various forums about scraping off the fat from the chicken thighs. Doesnt fat add flavor and moisture and juiciness? We cook thighs at home all the time and have never scraped them and just have never thought I needed to. Just wondering out loud.
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Unread 10-30-2012, 04:10 PM   #2
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If you scrape the fat of the skin, it helps to give bite through skin.
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Unread 10-30-2012, 04:24 PM   #3
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you can achieve bite through skin without all the work
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Unread 10-30-2012, 04:58 PM   #4
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Quote:
Originally Posted by QTEX View Post
Just curious as we use whole halves in Texas but have seen it mentioned on Pitmasters and on various forums about scraping off the fat from the chicken thighs. Doesnt fat add flavor and moisture and juiciness? We cook thighs at home all the time and have never scraped them and just have never thought I needed to. Just wondering out loud.
At some point at the house, that skin typically comes off and slaps you in the chin.

Which at home, is not a big deal. Sort of like ribs that fall off the bone.

While I don't think it has a thing to do with how I cook that particular piece, when I cook KCBS I adopt to what the perception is.

Not sure what temperature you cook at, but ramp it up, the fat will render out.
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Unread 10-30-2012, 05:55 PM   #5
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We all "love" prepping chicken. I was thrilled to hear Myron Mixon say "if you scrape the fat off the skin you are removing the flavor." I'll never scrape another chicken skin.
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Unread 10-30-2012, 07:43 PM   #6
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because the internet told all the new teams it was the thing to do.
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Unread 10-30-2012, 07:51 PM   #7
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Quote:
Originally Posted by DawgPhan View Post
because the internet told all the new teams it was the thing to do.
There isn't anything the Internet doesn't say so it kind of covers the entire spectrum of things to try one way or another.
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Unread 10-30-2012, 09:20 PM   #8
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Quote:
Originally Posted by DawgPhan View Post
because the internet told all the new teams it was the thing to do.
lol

As far as the bite through skin, seems to be okay for me without the scrape if you cook it hot enough. Tnx for the answers though.
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Unread 10-31-2012, 08:06 AM   #9
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I haven't found that taking time to scrape the skin has made a big difference in the end result. In addition, I'm not sure that the risk of tearing the skin is worth it.
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Unread 10-31-2012, 08:15 AM   #10
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Scraping flavor off the skin is for people who do not know how to achieve bite-thru skin without doing so.
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Unread 10-31-2012, 09:34 AM   #11
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Quote:
Originally Posted by Podge View Post
Scraping flavor off the skin is for people who do not know how to achieve bite-thru skin without doing so.
I do agree that scraping makes it easier and it can be achieved without scraping.

So to your statement would you also say people that use margarine/butter bath, higher temperature cooking, muffin pan cooking, foiling, using chicken broth to steam or any other technique other than just putting chicken straight on the smoker don't know how to achieve bite through skin and are using those techniques as a crutch for being not as skillful as a cook.

A good question is at what point are people then throwing skill out the window?
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Unread 10-31-2012, 09:45 AM   #12
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Quote:
Originally Posted by fnbish View Post
I do agree that scraping makes it easier and it can be achieved without scraping.

So to your statement would you also say people that use margarine/butter bath, higher temperature cooking, muffin pan cooking, foiling, using chicken broth to steam or any other technique other than just putting chicken straight on the smoker don't know how to achieve bite through skin and are using those techniques as a crutch for being not as skillful as a cook.

A good question is at what point are people then throwing skill out the window?

there are no shortcuts in the bbq. getting judges to like your food takes skill.
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Unread 10-31-2012, 09:51 AM   #13
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I do it because it adds trophies to my collection. In our last 5 comps we placed 3rd, 4th, 5th, 9th and 17th place (72 teams).
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Unread 10-31-2012, 09:57 AM   #14
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Quote:
Originally Posted by DawgPhan View Post
there are no shortcuts in the bbq. getting judges to like your food takes skill.
I totally agree with you. But it seems as podge might not which is fine but i just wanted to clarify which is why i asked. Seems like scraping could be considered a "shortcut" to some.
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Unread 10-31-2012, 10:25 AM   #15
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There is no need to scrape chicken skin if you are cooking it properly. It's all about time and temperature.
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