Why won't my chicken skin bite through?

bo_gator · 05-15-2013, 07:26 PM

My first competition is about a month away, in Tryon, NC. I am very worried about my chicken skin. No matter what I try my skin pulls off with the first bite. I even tried meat glue the last time, with the same results.

I scrape the fat off the underside of the skin after an hour or two in the brine, and then rub and cook at between 275 and 300 for an hour or so. I usually pull he chicken off the smoker at 170-175 IT, and then let it rest for 10 minutes or so.

What do I need to do

Other than to start buying skinless chicken thighs

Flat_Rate · 05-15-2013, 07:31 PM

I feel for you comp guys, I made comp style thighs once just to try it out, I don't know how ya'll put up with scraping chicken skin.

Red Valley BBQ · 05-15-2013, 07:38 PM

Quote:

Originally Posted by bo_gator

What do I need to do

Other than to start buying skinless chicken thighs

Learn to cook chicken better?

In actuality, there are plenty of threads on this site that tell you different methods for getting bite through skin, just do a search and find them.

Meat glue will not work with anything related to salt. If you are brining your chicken, then using meat glue, it will not work.

nucornhusker · 05-15-2013, 07:43 PM

Don't brine the skin.

sdbbq1234 · 05-15-2013, 07:47 PM

Quote:

Originally Posted by Flat_Rate

I feel for you comp guys, I made comp style thighs once just to try it out, I don't know how ya'll put up with scraping chicken skin.

Aside from your avatar, what is this about?

wallace

Alexa RnQ · 05-15-2013, 07:51 PM

Scraping isn't necessary, we never do it. Chicken skin that's been fully rendered will be tender enough to bite through -- try cooking it hotter.

boogiesnap · 05-16-2013, 05:55 AM

there are many approaches....

a bit lower temp for longer, higher temp for shorter, foiled, direct sear, scraped, not scraped... adopt one and work with it until you reach your goal.

regarding meat glue, it absolutely works. did you let it "set" for at least two-three hours, or better overnight?

i've brined both before and after applying the skin with meat glue and had the skin stick like it was, well, glued.

i should mention though it was oakridge gamechanger soak though, so that could make a difference.

Teamfour · 05-16-2013, 08:01 AM

Jaccard

fnbish · 05-16-2013, 08:07 AM

Quote:

Originally Posted by bo_gator

My first competition is about a month away, in Tryon, NC. I am very worried about my chicken skin. No matter what I try my skin pulls off with the first bite. I even tried meat glue the last time, with the same results.

I scrape the fat off the underside of the skin after an hour or two in the brine, and then rub and cook at between 275 and 300 for an hour or so. I usually pull he chicken off the smoker at 170-175 IT, and then let it rest for 10 minutes or so.

What do I need to do

Other than to start buying skinless chicken thighs

We'll be in Tryon as well. A common method for helping to get bite through is putting the chicken in a pan withe some liquid or margarine and steaming or braising for a bit. If you search for "competition chicken" you'll probably find a few threads on those types of methods (hot tubbing as they call it for a portion of the cook).

bbqdragon · 05-16-2013, 08:09 AM

I have never had very much luck with that. I don't compete with Chicken.

boogiesnap · 05-16-2013, 08:16 AM

read this:

http://thehogblog.com/?p=2081

and this follow up:

http://thehogblog.com/?p=2479#more-2479

K-Train · 05-16-2013, 09:10 AM

Meat glue does work. As mentioned salt can mess with the glue. Allowing the meat to steam covered in a pan of liquid may help.

Jacked UP BBQ · 05-16-2013, 12:44 PM

pan with liquid covered for one hour at 250, never not had bite through skin

ckelly · 05-16-2013, 01:48 PM

Scrape skin, don't brine skin, cook at higher temp. Skin has always been bite thru to the point where I don't even have to pinch it .. can hold a thigh by the knuckes of the bone and it stays right where it should.

05-15-2013, 07:26 PM	#1
bo_gator On the road to being a farker Join Date: 06-11-12 Location: Waynesville, NC Downloads: 0 Uploads: 0	Why won't my chicken skin bite through? My first competition is about a month away, in Tryon, NC. I am very worried about my chicken skin. No matter what I try my skin pulls off with the first bite. I even tried meat glue the last time, with the same results. I scrape the fat off the underside of the skin after an hour or two in the brine, and then rub and cook at between 275 and 300 for an hour or so. I usually pull he chicken off the smoker at 170-175 IT, and then let it rest for 10 minutes or so. What do I need to do Other than to start buying skinless chicken thighs __________________ Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups

05-15-2013, 07:31 PM	#2
Flat_Rate On the road to being a farker Join Date: 05-07-11 Location: Charlotte, NC Downloads: 0 Uploads: 0	I feel for you comp guys, I made comp style thighs once just to try it out, I don't know how ya'll put up with scraping chicken skin. __________________ UDS v1.0, UDS v2.0, Akorn, OK Joe

05-15-2013, 07:43 PM	#4
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	Don't brine the skin. __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty

05-15-2013, 07:51 PM	#6
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	Scraping isn't necessary, we never do it. Chicken skin that's been fully rendered will be tender enough to bite through -- try cooking it hotter. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

05-16-2013, 05:55 AM	#7
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	there are many approaches.... a bit lower temp for longer, higher temp for shorter, foiled, direct sear, scraped, not scraped... adopt one and work with it until you reach your goal. regarding meat glue, it absolutely works. did you let it "set" for at least two-three hours, or better overnight? i've brined both before and after applying the skin with meat glue and had the skin stick like it was, well, glued. i should mention though it was oakridge gamechanger soak though, so that could make a difference. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

05-16-2013, 08:01 AM	#8
Teamfour is One Chatty Farker Join Date: 07-13-12 Location: Sterling, VA Downloads: 0 Uploads: 0	Jaccard __________________ BWS Party \|UDS\|Great Outdoors Propane Vertical\|Bar-B-Chef Offset \|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 KCBS CBJ

05-16-2013, 08:09 AM	#10
bbqdragon Got rid of the matchlight. Join Date: 05-14-13 Location: Denver, CO Downloads: 0 Uploads: 0	I have never had very much luck with that. I don't compete with Chicken.

05-16-2013, 08:16 AM	#11
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	read this: http://thehogblog.com/?p=2081 and this follow up: http://thehogblog.com/?p=2479#more-2479 __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

05-16-2013, 09:10 AM	#12
K-Train is one Smokin' Farker Join Date: 09-22-11 Location: Edgewater, MD Downloads: 0 Uploads: 0	Meat glue does work. As mentioned salt can mess with the glue. Allowing the meat to steam covered in a pan of liquid may help. __________________ Keith Fat Maxine's BBQ Thanks to DArtagnan Foods (Awesome ribs)

05-16-2013, 12:44 PM	#13
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	pan with liquid covered for one hour at 250, never not had bite through skin __________________ 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

05-16-2013, 01:48 PM	#14
ckelly Got Wood. Join Date: 06-06-12 Location: Auburn, WA Downloads: 0 Uploads: 0	Scrape skin, don't brine skin, cook at higher temp. Skin has always been bite thru to the point where I don't even have to pinch it .. can hold a thigh by the knuckes of the bone and it stays right where it should.