Chicken Skin Experiment - Page 2

willkat98 · 10-07-2007, 01:05 PM

MAd Scientest indeed

Great report!

TOPS BBQ · 10-07-2007, 02:33 PM

Excellent job Chris! This proves that I am actually doing something right.

CrimsonSmoke · 10-07-2007, 03:23 PM

Great information. Thanks for the hard work. I would say that chicken is going to be the meal for the week.

thirdeye · 10-07-2007, 07:38 PM

I'm doing a 4 right now, if time allows I might turn the breast into a 12 since it will finish before the dark half. I'm about an hour into the cook, grate temp about 260°.

QansasjayhawQ · 10-07-2007, 08:13 PM

Awesome job! A+

Thank you for your hard work.

NotleyQue · 10-07-2007, 08:55 PM

dude, awsome work.

thirdeye · 10-07-2007, 08:59 PM

I did do a 12 with the breast, it was great. Here is the finished picture of a 4. I damn near turned it into a 5 while fiddling with the camera.

Overall I was pleased with the mayo. It definitely locked in more moisture than brining alone. I'm not really a skin eater, but tested both. Chris was dead-on accurate in his description.

Bbq Bubba · 10-07-2007, 09:17 PM

Get a farken life!! Totally kidding, very impressive stats you have there, have given me some insight on kicking up our chicken for our next comp.
This should definetly be saved somewhere

watg? · 10-08-2007, 06:46 AM

WOW! what a post....thanks for your hard work.

Porky · 10-08-2007, 08:49 AM

Well done. Thanks for the hard work. I will be trying #12 real soon and brining appears to be the key.

wlh3 · 10-08-2007, 09:34 AM

That was a lot of work. You get a huge Thank You

MostLarge · 10-08-2007, 12:07 PM

Thank you for the effort in putting this review together.
I love the passion.

SP · 10-08-2007, 12:12 PM

Nice work Chris.
A little nucking futs but nice work.

AlabamaGrillBillies · 10-08-2007, 02:46 PM

Farking awesome thread! I will give the mayo a try!

lwest99 · 10-08-2007, 03:08 PM

Great writeup thanks for sharing. Can you provide an indication of how thick you applied the mayo? About the same as a mustard slather?

10-07-2007, 01:05 PM	#16
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	MAd Scientest indeed Great report! __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

10-07-2007, 02:33 PM	#17
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA Downloads: 0 Uploads: 0	Excellent job Chris! This proves that I am actually doing something right. __________________ www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty!

10-07-2007, 03:23 PM	#18
CrimsonSmoke is one Smokin' Farker Join Date: 07-14-06 Location: Huntsville Alabama Downloads: 0 Uploads: 0	Great information. Thanks for the hard work. I would say that chicken is going to be the meal for the week. __________________ CrimsonSmoke Cook - Wesley Pit Boss - Kyle 2 Bandera 1 ECB 1 Royal Oak

10-07-2007, 07:38 PM	#19
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	I'm doing a 4 right now, if time allows I might turn the breast into a 12 since it will finish before the dark half. I'm about an hour into the cook, grate temp about 260°. __________________ ~thirdeye~ I Play With Fire and Smoke *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

10-07-2007, 08:13 PM	#20
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback Downloads: 0 Uploads: 0	Awesome job! A+ Thank you for your hard work. __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Expect nothing - be ready for anything.

10-07-2007, 08:55 PM	#21
NotleyQue Full Fledged Farker Join Date: 09-05-07 Location: Cardiff by the Sea CA Downloads: 0 Uploads: 0	dude, awsome work. __________________ www.notleyque.com http://mimttm.wordpress.com/ Notley Que BBQ: Southern California's Finest BBQ Catering Meat is Murder......Tasty Tasty Murder

10-07-2007, 08:59 PM	#22
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	I did do a 12 with the breast, it was great. Here is the finished picture of a 4. I damn near turned it into a 5 while fiddling with the camera. Overall I was pleased with the mayo. It definitely locked in more moisture than brining alone. I'm not really a skin eater, but tested both. Chris was dead-on accurate in his description. __________________ ~thirdeye~ I Play With Fire and Smoke *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

10-07-2007, 09:17 PM	#23
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Get a farken life!! Totally kidding, very impressive stats you have there, have given me some insight on kicking up our chicken for our next comp. This should definetly be saved somewhere __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

10-08-2007, 06:46 AM	#24
watg? is One Chatty Farker Join Date: 09-04-07 Location: Street, MD Downloads: 0 Uploads: 0	WOW! what a post....thanks for your hard work. __________________ george who are those guys? BBQ Team www.watgbbq.com Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com "Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice

10-08-2007, 08:49 AM	#25
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl. Downloads: 0 Uploads: 0	Well done. Thanks for the hard work. I will be trying #12 real soon and brining appears to be the key. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

10-08-2007, 09:34 AM	#26
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA Downloads: 0 Uploads: 0	That was a lot of work. You get a huge Thank You __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

10-08-2007, 12:07 PM	#27
MostLarge On the road to being a farker Join Date: 02-18-07 Location: Tampa, Fla. Downloads: 0 Uploads: 0	Thank you for the effort in putting this review together. I love the passion. __________________ [FONT=Franklin Gothic Medium][FONT=Arial]Weber Performer w/Smokenator 1000 mod/Rotisserie unit UDS w/Weber Lid Lg Kamado New Braunsfel Offset [/FONT] [/FONT]

10-08-2007, 12:12 PM	#28
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	Nice work Chris. A little nucking futs but nice work. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

10-08-2007, 02:46 PM	#29
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama Downloads: 0 Uploads: 0	Farking awesome thread! I will give the mayo a try! __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. Check us out! http://www.algrillbillies.com Its grillin' time ya'll.

10-08-2007, 03:08 PM	#30
lwest99 On the road to being a farker Join Date: 06-11-07 Location: Lenexa, KS Downloads: 0 Uploads: 0	Great writeup thanks for sharing. Can you provide an indication of how thick you applied the mayo? About the same as a mustard slather? __________________ Lee West [B][URL="http://www.thepickledpig.com"]The Pickled Pig[/URL][/B] Lenexa, KS :icon_cool

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