The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 06-28-2013, 09:28 AM   #1
Uncle JJ
Full Fledged Farker

 
Join Date: 06-07-13
Location: Smyrna, GA
Downloads: 0
Uploads: 0
Default Do you pin the chicken skin?

Just curious if you Comp guys skewer or pin your chicken thigh skins when cooking for comps. If so, how do you do it?

Also, any tips on prepping the thighs - what do you cut away, keep, how to shape them....?

Thanks!
Uncle JJ is offline   Reply With Quote


Unread 06-28-2013, 09:33 AM   #2
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I have pinned in the past but getting the pins out is a pain. Toothpicks work well, but don't use the colored ones There are also stainless pins that are used for trussing a turkey that you can buy. Either way, keep track of how may you put into each piece and make absolutely sure that you take out the same number.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Thanks from:--->
Unread 06-28-2013, 09:39 AM   #3
mobow
is one Smokin' Farker

 
Join Date: 12-11-09
Location: Marshall MO
Downloads: 0
Uploads: 0
Default

No I do not. I trim any excess fat and then shape the chicken into a rectangular shape and then round the end a little. Remove the knuckle call it done. Keith
__________________
WSM 22.5, MCBJ, In The Key Of Que
mobow is offline   Reply With Quote


Unread 06-28-2013, 10:20 AM   #4
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

We have tried everything with chicken skin, the only way to do it right is just nature take its course. No need to pin skins.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 06-28-2013, 10:25 AM   #5
Teamfour
is One Chatty Farker

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

Trim the skin slightly larger than the meat. The skin will wrap around the sides and cook into place.
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is offline   Reply With Quote


Unread 06-28-2013, 10:26 AM   #6
Cast Iron Chef
is One Chatty Farker

 
Cast Iron Chef's Avatar
 
Join Date: 08-01-09
Location: Henderson, NV
Downloads: 0
Uploads: 0
Default

I'm with Ron. I've used toothpicks but always afraid of forgetting to remove.
__________________
Paul
18.5 & 22.5" WSM
New Brumfield Offset Smoker/Grill
22.5" Weber One Touch Platinum
Genesis 3 Gasser
Bradley
Bisquette Pooper
Bullpen BBQ Team
Cast Iron Chef is offline   Reply With Quote


Unread 06-28-2013, 10:59 AM   #7
J&B'sBBQ
Full Fledged Farker

 
J&B'sBBQ's Avatar
 
Join Date: 03-19-13
Location: Suwanee, GA
Downloads: 0
Uploads: 0
Default

We've used them in practice cooks but I've always had a hard time getting them out and then mess up the exterior appearance. We just trim the skin so it is larger than the meat and wrap it around the thigh.
__________________
Beth Mewborn
J & B's BBQ Team
Custom Pits Model A1 Offset Trailer.
J&B'sBBQ is offline   Reply With Quote


Unread 06-28-2013, 03:28 PM   #8
Smoke'n Ice
is one Smokin' Farker
 
Join Date: 05-08-09
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

Use t-pins which are found at wally world and other places in the sewing section. Count in-count out. Use a small pointed knife to pull out at the t section. Works good. Just don't miscount as one team I am aware of did. Talk about a look of dejection.
Smoke'n Ice is offline   Reply With Quote


Unread 06-28-2013, 05:02 PM   #9
Eggspert
Full Fledged Farker
 
Join Date: 04-25-12
Location: Willmar, MN
Downloads: 0
Uploads: 0
Default

Hmmm... I would be a little worried about the food grade quality of needles from a sewing section at Walmart? If you are going to use something it should be stainless and food grade. Just an opinion.

Eggspert
Eggspert is offline   Reply With Quote


Unread 06-28-2013, 06:28 PM   #10
Smoke'n Ice
is one Smokin' Farker
 
Join Date: 05-08-09
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

They are stainless or nickle plated, hence sewing dept. Rust would not be a good thing on needles or pins. In addition, they are one time use. I am also unaware of anyone who makes food grade needles and pins. I guess we could use surgical ones but then we would need an autoclave.

As far as food safety, they are cleaner and safer out of the package than everything in your kitchen, to include your hand.
Smoke'n Ice is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:37 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts