喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 04-20-2014, 09:21 AM   #16
Kimo1
On the road to being a farker
 
Join Date: 04-18-11
Location: Syracuse, NY
Default

Here are more pics if anyone is interested.

Rubbed in order of the list.

Mayo
0419141417b.jpg
Baconnaise
0419141418.jpg
Olive oil
0419141417.jpg
Baking powder
0419141407.jpg
0419141407a.jpg
0419141408.jpg
0419141409.jpg
Veggie oil
0419141418a.jpg
Butter
0419141417a.jpg
Kimo1 is offline   Reply With Quote


Thanks from:--->
Old 04-20-2014, 09:43 AM   #17
Kimo1
On the road to being a farker
 
Join Date: 04-18-11
Location: Syracuse, NY
Default

The bite:

Mayo on inside
0419141646.jpg
Mayo on outside (scraped)
0419141648.jpg
Mayo outside (not scraped)
0419141647.jpg
Baconnaise scraped
0419141655.jpg
Baconnaise not scraped on the left
0419141656a.jpg
Olive oil scraped
0419141650.jpg
Olive oil not scraped
0419141651.jpg
Baking powder only
0419141657.jpg
Baking powder in rub scraped
0419141659.jpg
Baking powder in rub not scraped
0419141700.jpg
Veggie oil scraped
0419141714.jpg
Veggie oil not scraped
0419141716.jpg
Butter scraped
0419141712.jpg
Butter not scraped
0419141713.jpg

Hope this helps someone!
Kimo1 is offline   Reply With Quote


Thanks from:--->
Old 04-20-2014, 09:55 AM   #18
asmonro
Got Wood.
 
asmonro's Avatar
 
Join Date: 08-13-13
Location: Brownsburg, Indiana
Default

Thanks for putting in the work on bite through skin. Had always heard that mayo worked, but never tried it. Doing some thighs on Tuesday and might have to try it. Thanks again.
__________________
2014 Weber Smokey Mountain 22.5
asmonro is offline   Reply With Quote


Old 04-20-2014, 10:53 AM   #19
racedvl
Got Wood.
 
Join Date: 04-03-14
Location: Woodstock, IL
Default

Ok, because I', new here and don't care if I look like a newbie.... what do you mean by "scraped"? What are we scraping, and why?
racedvl is offline   Reply With Quote


Old 04-20-2014, 11:02 AM   #20
asmonro
Got Wood.
 
asmonro's Avatar
 
Join Date: 08-13-13
Location: Brownsburg, Indiana
Default

Quote:
Originally Posted by racedvl View Post
Ok, because I', new here and don't care if I look like a newbie.... what do you mean by "scraped"? What are we scraping, and why?
There is a layer of fat that is underneath chicken skin. Scraping is where you partially pull the skin off and scrape that fat layer off. It helps to make the skin bite through instead of rubbery. There are a ton of threads about it if you search the forums.

Im relatively new as well, but you will learn so much from being here and learning from everyone's experience.
__________________
2014 Weber Smokey Mountain 22.5
asmonro is offline   Reply With Quote


Thanks from:--->
Old 04-20-2014, 11:17 AM   #21
sknabnoj
On the road to being a farker
 
sknabnoj's Avatar
 
Join Date: 07-06-13
Location: Provo, Utah
Default

great post! Thanks for taking the time... this is gold!
__________________
Blaz'n Gridiron with Copper Vein Custom Hood|UDS|King Keg|Weber 22.5 Performer
sknabnoj is offline   Reply With Quote


Old 04-20-2014, 11:32 AM   #22
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Great thread!! I like experiments, especially side-by-side ones. Once I got the hang of scraping, I'm pretty fast. I used mayo a few years ago after a series of posts about it, I may have to give it another try soon.

One tip on the baking powder method, try poking a bunch of holes in the skin with a needle. This way the fats escape to the surface and help the overall texture when they combine with the baking powder.

When I saw your photo with the mayo under the skin, I had a major flashback to a comp last year. I had a thigh with a similar substance in it, it was slimy and snot-like, and the skin was rubbery. I thought it was some kind of injection gone bad....

__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Old 04-20-2014, 11:42 AM   #23
racedvl
Got Wood.
 
Join Date: 04-03-14
Location: Woodstock, IL
Default

Thank you asmonro, now i know.
racedvl is offline   Reply With Quote


Old 04-20-2014, 11:53 AM   #24
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Great post, thanks for the time and effort!

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote


Old 04-20-2014, 12:03 PM   #25
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

Great review Thank You My wife has baked mayo chicken with bread crumbs and parm cheese and Mayo chockolate cake- both moist and very tasty
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Old 04-20-2014, 12:07 PM   #26
Okie Sawbones
is Blowin Smoke!

 
Okie Sawbones's Avatar
 
Join Date: 09-03-13
Location: Edgewood, TX
Default

Well done. Now the question is how this would be at 325 or 350 degrees? Scraped or not scraped, the mayo ones were bite through -- good to know.
__________________
My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22" with Smokenator, Lynx 36" SS Grill, Lynx Wok Burner, Charbroil The Big Easy, Weston 36" Upright, Cambro 400, DigiQ DX2, Maverick ET732
PNWBA - CBJ
KCBS - CBJ
DAV, VFW
Okie Sawbones is offline   Reply With Quote


Old 04-20-2014, 12:18 PM   #27
GrillBillie_D
Full Fledged Farker

 
GrillBillie_D's Avatar
 
Join Date: 03-08-12
Location: Redding, CA
Default

Quote:
Originally Posted by Kimo1 View Post
3 with mayonnaise, 1 scraped and mayo applied under the skin. 1 not scraped and mayo applied under the skin. 1 not scraped and mayo applied to the outside.

The Results:
Mayo – The one not scraped with mayo on top of skin, was bite thru and added a slight tangy flavor. You could still see the brush marks from applying mayo with sauce brush but only slightly. The one not scraped with mayo on the inside of the skin was very rubbery and the mayo remained visible and look goopy, almost a ricotta cheese looking. The one scraped and mayo on the outside of skin was bite thru and very tasty with an added tang. The brush marks from applying the mayo were not visible.
Just a quick question. First, you said mayo under the skin of the scraped. Then, you said mayo on the outside of the scraped. Do you remember which way it was?

Great review!!
__________________
Dennis
California Grill Billies
Green Mountain Grill, Gateway Drum #ICP
GrillBillie_D is offline   Reply With Quote


Old 04-20-2014, 12:36 PM   #28
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Very nice, I am glad people do these tests, as I could never keep track myself
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 04-20-2014, 01:37 PM   #29
Kimo1
On the road to being a farker
 
Join Date: 04-18-11
Location: Syracuse, NY
Default

Quote:
Originally Posted by GrillBillie_D View Post
Just a quick question. First, you said mayo under the skin of the scraped. Then, you said mayo on the outside of the scraped. Do you remember which way it was?

Great review!!
I did one of each. 3 mayo with 2 scraped and 1 not. The scraped one with mayo on backside of skin is the picture with it still visible and goopy. No bite thru on that one. The other 2 had mayo on the outside and were both bite thru. My mistake in wording and couldn't edit it as it was too late.
Kimo1 is offline   Reply With Quote


Old 04-20-2014, 01:40 PM   #30
Kimo1
On the road to being a farker
 
Join Date: 04-18-11
Location: Syracuse, NY
Default

Quote:
Originally Posted by Okie Sawbones View Post
Well done. Now the question is how this would be at 325 or 350 degrees? Scraped or not scraped, the mayo ones were bite through -- good to know.
In my experience the higher heat will produce bite thru without any "tricks". I prefer to cook 275 or under which makes it a bit more difficult, at least for me.
Kimo1 is offline   Reply With Quote


Thanks from:--->
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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:50 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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