Here is a true BBQ Master’s question:

BigJimsBBQ · 12-24-2009, 12:21 PM

How do you keep Low and Slow (225’) Chicken skin from ending up rubbery when turned in to Judges?

MilitantSquatter · 12-24-2009, 12:29 PM

Scaping the fat on the underside of the skin and softening the skin in a liquid (sauce/butter etc.) are probably the most often used if not cooking at higher temps or grilling for all or part of the cook.

Bbq Bubba · 12-24-2009, 12:34 PM

Not possible.

YMMV :)

monty3777 · 12-24-2009, 03:10 PM

Quote:

Originally Posted by Bbq Bubba

Not possible.

YMMV :)

I'm with him!

The_Kapn · 12-24-2009, 03:14 PM

Do you WANT to cook chicken at 225, or NEED to cook at that temp?

Chicken is lean and cooks best at higher temps.
I cook at 300 plus a few most of the time and it works great.

If you MUST cook that low, you will just need to accept a certain level of chewiness in the skin.
Vinnies advice is about as close as you will get to good skin.

Just a thought.

TIM

Ford · 12-24-2009, 04:05 PM

I don't think any of the current BBQ "masters" cook chicken at that low a temp but I could be wrong. At 225 the skin will always be rubbery. The magic number is higher.

Tiki Wolf · 12-24-2009, 04:33 PM

Quote:

Originally Posted by Ford

I don't think any of the current BBQ "masters" cook chicken at that low a temp but I could be wrong. At 225 the skin will always be rubbery. The magic number is higher.

I disagree. My most consistantly scoring category is chicken. I always cook it at 225, and my skin is almost always bite through. Although I did have one occasion this year where it was not, but it still placed.

This Is How We Que It · 12-24-2009, 04:55 PM

"It puts the lotion on the skin."

Bbq Bubba · 12-24-2009, 04:59 PM

No pics, didn't happen.

Quote:

Originally Posted by Tiki Wolf

I disagree. My most consistantly scoring category is chicken. I always cook it at 225, and my skin is almost always bite through. Although I did have one occasion this year where it was not, but it still placed.

BigJimsBBQ · 12-24-2009, 05:10 PM

Quote:

Originally Posted by Tiki Wolf

I disagree. My most consistantly scoring category is chicken. I always cook it at 225, and my skin is almost always bite through. Although I did have one occasion this year where it was not, but it still placed.

Keith - Do you want to answer the Master's question of how you obtained non-rubbery skin at a 225' cook?

BigJimsBBQ · 12-24-2009, 05:11 PM

Quote:

Originally Posted by This Is How We Que It

"It puts the lotion on the skin."

What kind of lotion?

KC_Bobby · 12-24-2009, 06:41 PM

Quote:

Originally Posted by BigJimsBBQ

Keith - Do you want to answer the Master's question of how you obtained non-rubbery skin at a 225' cook?

I think Ford provided the answer. Why not just pack a kettle or WSM on the Lang?

BigJimsBBQ · 12-24-2009, 07:42 PM

Quote:

Originally Posted by KC_Bobby

I think Ford provided the answer. Why not just pack a kettle or WSM on the Lang?

That it can't be done .... wrong, it can be done. If you don't know, just say so.

BTW Lang 84 Longneck has a grill on it i.e. Longneck.

Bbq Bubba · 12-24-2009, 07:45 PM

Quote:

Originally Posted by BigJimsBBQ

That it can't be done .... wrong, it can be done. If you don't know, just say so.

BTW Lang 84 Longneck has a grill on it i.e. Longneck.

Thought you were asking for advice.

Now it sounds like your quizzing us. Which is it and if you know, why are you asking?

KC_Bobby · 12-24-2009, 07:55 PM

I know, I can't help but to wonder with all these questions this past week their's other agenda or if those questioning are just having fun.

12-24-2009, 12:21 PM	#1
BigJimsBBQ Full Fledged Farker Join Date: 06-10-09 Location: Newnan, GA Downloads: 0 Uploads: 0	Here is a true BBQ Master’s question: *How do you keep Low and Slow (225’) Chicken skin from ending up rubbery when turned in to Judges?* __________________ Big Jim - Newnan, GA Customized Lang Model 84 Longneck

12-24-2009, 12:29 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Scaping the fat on the underside of the skin and softening the skin in a liquid (sauce/butter etc.) are probably the most often used if not cooking at higher temps or grilling for all or part of the cook. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

12-24-2009, 03:14 PM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Do you WANT to cook chicken at 225, or NEED to cook at that temp? Chicken is lean and cooks best at higher temps. I cook at 300 plus a few most of the time and it works great. If you MUST cook that low, you will just need to accept a certain level of chewiness in the skin. Vinnies advice is about as close as you will get to good skin. Just a thought. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

12-24-2009, 04:05 PM	#6
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	I don't think any of the current BBQ "masters" cook chicken at that low a temp but I could be wrong. At 225 the skin will always be rubbery. The magic number is higher. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

12-24-2009, 07:55 PM	#15
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	I know, I can't help but to wonder with all these questions this past week their's other agenda or if those questioning are just having fun. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

12-24-2009, 12:34 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Not possible. YMMV :)

12-24-2009, 04:55 PM	#8
This Is How We Que It On the road to being a farker Join Date: 09-12-08 Location: Kansas City, Mo Downloads: 0 Uploads: 0	"It puts the lotion on the skin."

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