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Unread 01-29-2009, 09:59 PM   #1
Balls Casten
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Default Whipping Post / First Chicken Trim

Ok guys, our team has never trimmed chicken pre cook. We would just purchase several packs then pick the 6 that looked similar in size.

Here is my first attempt …. Whip away! Honest and constructive criticism please.
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Unread 01-29-2009, 10:21 PM   #2
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I think that's a great first attempt...
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Unread 01-29-2009, 10:33 PM   #3
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The shape looks pretty to me. Looks like you did a nice job squaring off the meat.

Did you shave off the fat under the skin? The ends of the skin look a little chubby, especially on that bottom left one. Those folded over ends will stay flabby and tough because the skin's doubled over along the edges. Shaving the fat will keep reduce that effect.
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Unread 01-30-2009, 06:17 AM   #4
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Looks pretty good to me.
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Unread 01-30-2009, 06:54 AM   #5
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Looks good! Now let see it cooked!

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Unread 01-30-2009, 07:33 AM   #6
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Excellent! Should cook nice
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Unread 01-30-2009, 08:11 AM   #7
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Quote:
Originally Posted by Professor Salt View Post
The shape looks pretty to me. Looks like you did a nice job squaring off the meat.

Did you shave off the fat under the skin? The ends of the skin look a little chubby, especially on that bottom left one. Those folded over ends will stay flabby and tough because the skin's doubled over along the edges. Shaving the fat will keep reduce that effect.
thank you, that looks worse than it is. How much will the skin shrink when cooked? I tried to leave as much skin as I could without large hunks of skin overlaping.

Yes I did try to scrape the fat off th skin as much as possible.

One piece, the skin fell 90% off when I washed it. Will the skin adhear to the meat or is that a piece I should not us for comps?
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Unread 01-30-2009, 08:46 AM   #8
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If you pin the skin to the bottom with toothpicks the skin will shrink by becoming thinner vs. smaller and thicker. Be sure to count the number of toothpicks you put in and account for all of them when you remove them. Don't use colored ones or they will dye the meat.
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Unread 01-30-2009, 09:05 AM   #9
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Quote:
Originally Posted by Balls Casten View Post
We would just purchase several packs then pick the 6 that looked similar in size.
This jumped out at me. Only six?
We tend to find that you never really know how each piece is going to trim out or cook up, so poor VQ goes ahead and trims everything we've got (except for the ones that are obviously too tiny, or whatever). From those I select the best-matching to cook, then another round of elimination comes after cooking.
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Unread 01-30-2009, 09:22 AM   #10
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Quote:
Originally Posted by DivaHerself View Post
This jumped out at me. Only six?
We tend to find that you never really know how each piece is going to trim out or cook up, so poor VQ goes ahead and trims everything we've got (except for the ones that are obviously too tiny, or whatever). From those I select the best-matching to cook, then another round of elimination comes after cooking.
Excuse me, yes we will cook 12 or 18, sometimes more then chose 6. But we did not trim anything. But thats changing this year. Well at least until we start drinking and say screw it.
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Unread 01-30-2009, 11:16 AM   #11
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They look pretty good. Would like to see the finished product
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Unread 01-30-2009, 11:37 AM   #12
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Are those stuffed? Look good!
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Unread 01-30-2009, 11:47 AM   #13
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Quote:
Originally Posted by Big George's BBQ View Post
They look pretty good. Would like to see the finished product
Cooking them tonight, will post pics AFTER I'm done eating.

They are not stuffed, I pulled some of the skin back and trimed fat and some meat so that all were of equal size. Some I could get tooth picks in and some the skin would not streach that far.
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Unread 01-30-2009, 12:43 PM   #14
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One option I've used is skewers, usually two metal ones will do three to four pieces. No worry about leaving them and a added bonus is the skin likes the heat transfer. Now I just trim longer skin and cook at higher temps. Nice trim for starting out. Steve.
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Unread 01-30-2009, 07:55 PM   #15
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Quote:
Originally Posted by Balls Casten View Post
Yes I did try to scrape the fat off th skin as much as possible.
Just ask Jeff in kc about the shaving technique. He's a master with the lady Schick.
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