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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-29-2013, 07:51 AM   #1
SC_Dave
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Default Tough chicken skin on my UDS

Any tips on preventing this? It was pretty bad.
David
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Unread 06-29-2013, 08:03 AM   #2
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Chicken needs to be cooked at 325F or higher.
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Unread 06-29-2013, 08:28 AM   #3
lashing1c
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+1 on the high heat and I like to cook the thighs skin side down and the breast skin up. Then they seem to get done at the same time. I have a double rack UDS. I also put the dark meat on bottom rack skin down and white meat skin up on top rack. Get the temp at lower rack over 300 at least.
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Unread 06-29-2013, 09:43 AM   #4
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I cook mine slow and low indirect on the BGE. And then finish on direct heat to firm up the skin.
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Unread 06-29-2013, 10:15 AM   #5
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Place chicken in a pan and cover with foil for 20 minutes at the end of your cook - bite through skin every time - even if you're cooking at 225.

It won't be crispy, but you'll get the Competition "bite-thru".
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Unread 06-29-2013, 06:10 PM   #6
SC_Dave
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Thanks guys I really appreciate the info!
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