Why scrape fat off the thighs?

QTEX · 10-30-2012, 04:09 PM

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.

cpw · 10-30-2012, 04:10 PM

If you scrape the fat of the skin, it helps to give bite through skin.

indianagriller · 10-30-2012, 04:24 PM

you can achieve bite through skin without all the work

RangerJ · 10-30-2012, 04:58 PM

Quote:

Originally Posted by QTEX

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.

wjwheeler · 10-30-2012, 05:55 PM

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.

DawgPhan · 10-30-2012, 07:43 PM

because the internet told all the new teams it was the thing to do.

fnbish · 10-30-2012, 07:51 PM

Quote:

Originally Posted by DawgPhan

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.

QTEX · 10-30-2012, 09:20 PM

Quote:

Originally Posted by DawgPhan

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.

HookedonSmoke · 10-31-2012, 08:06 AM

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.

Podge · 10-31-2012, 08:15 AM

Scraping flavor off the skin is for people who do not know how to achieve bite-thru skin without doing so.

fnbish · 10-31-2012, 09:34 AM

Quote:

Originally Posted by Podge

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?

DawgPhan · 10-31-2012, 09:45 AM

Quote:

Originally Posted by fnbish

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.

polishdon · 10-31-2012, 09:51 AM

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).

fnbish · 10-31-2012, 09:57 AM

Quote:

Originally Posted by DawgPhan

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.

glenntm · 10-31-2012, 10:25 AM

There is no need to scrape chicken skin if you are cooking it properly. It's all about time and temperature.

10-30-2012, 04:09 PM	#1
QTEX On the road to being a farker Join Date: 07-25-12 Location: Edinburg Downloads: 0 Uploads: 0	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.

10-30-2012, 04:10 PM	#2
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	If you scrape the fat of the skin, it helps to give bite through skin. __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

10-30-2012, 04:24 PM	#3
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	you can achieve bite through skin without all the work __________________ www.bigjtssmokin.com JAMBO pit

10-31-2012, 09:51 AM	#13
polishdon Full Fledged Farker Join Date: 10-07-09 Location: Buffalo, NY Downloads: 0 Uploads: 0	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). __________________ WSM; OTS; DPP Trailer Clone, Wood Fired Double Kettle Pizza Cooker

10-31-2012, 10:25 AM	#15
glenntm On the road to being a farker Join Date: 04-13-10 Location: Chandler, AZ Downloads: 0 Uploads: 0	There is no need to scrape chicken skin if you are cooking it properly. It's all about time and temperature. __________________ I.A.B. 30 BBQ Chandler, AZ

10-30-2012, 05:55 PM	#5
wjwheeler On the road to being a farker Join Date: 05-30-11 Location: Cleveland TN Downloads: 0 Uploads: 0	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.

10-30-2012, 07:43 PM	#6
DawgPhan is one Smokin' Farker Join Date: 08-09-07 Location: Atlanta, Ga Downloads: 0 Uploads: 0	because the internet told all the new teams it was the thing to do.

10-31-2012, 08:06 AM	#9
HookedonSmoke Found some matches. Join Date: 10-29-12 Location: Mocksville, NC Downloads: 0 Uploads: 0	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.

10-31-2012, 08:15 AM	#10
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	Scraping flavor off the skin is for people who do not know how to achieve bite-thru skin without doing so.