I think I've found it... No More rubbery Skin?? - Page 2

MOS95B · 12-27-2009, 03:01 AM

The thighs look awesome!! It took me 3 reads to find the ingredients/process, though. Guess I got distracted...

tjus77 · 12-27-2009, 03:53 AM

Quote:

Originally Posted by infernooo

Want crispy skin? Here is how it is done by one of the teams who perform very well in chicken category: http://www.thepickledpig.com/forums/...n-chicken.html

Gezzz, people really go through THAT much trouble to fake out a judge at competition? You can unskin a thigh, but you can't cut a slice of brisket down to size? Now I know why I don't compete.

Great looking grub though!

Sledneck · 12-27-2009, 05:55 AM

Quote:

Originally Posted by KnucklHed BBQ

Sled, I want to have your baby. If that were physically possible. And I didin't have to take it in the Boo-Tay in order to make it happen.
All the gay stuff aside, I would carry it for 9 months and then break water in the front seat of your car.

It seems like I've probably gone too far... again. I'm partially sorry. That is to say, I almost feel regret. For not having said this sooner.

Keep it commin peeps! I need more!!

Only if we can post pics of the food from the baby shower. I dont want upset the others

Kosmo's Q · 12-27-2009, 06:30 AM

Nice looking Chicken you got there.

ThomEmery · 12-27-2009, 06:33 AM

Interesting

Arlin_MacRae · 12-27-2009, 08:56 AM

I'm not a competitor yet, but when I start I'm going to come back looking for this post. Those are gorgeous!

Sledneck · 12-27-2009, 09:16 AM

So whats the "process" and "ingredient"?

Bbq Bubba · 12-27-2009, 09:54 AM

I'm getting a migraine. :)

Paulmark · 12-27-2009, 10:07 AM

They look great, just wondering about cooking to 155? I guess the proof is with the taster.

NorthwestBBQ · 12-27-2009, 10:28 AM

Quote:

Originally Posted by Sledneck

So whats the "process" and "ingredient"?

Yeah, what is it?

Jay Bird · 12-27-2009, 11:14 AM

Pretty thighs. Thanks for the process & pron.

KnucklHed BBQ · 12-27-2009, 11:36 AM

Alright soma ya'lls a little bit of retarded...

I didn't say what the process or ingredient was, to quote myself: "I know that there are others out there that have discovered the trick so I am going to post a few pics to prove that the skin on my thighs is literally "bite tender" and I'd like to hear everyone else's thoughts on what I did to make it so...

The link that was in there came from Infernooo's post, not me, he was giving ideas on how to make crispy skin.

Quote:

Originally Posted by MOS95B

The thighs look awesome!! It took me 3 reads to find the ingredients/process, though. Guess I got distracted...

Quote:

Originally Posted by tjus77

Gezzz, people really go through THAT much trouble to fake out a judge at competition? You can unskin a thigh, but you can't cut a slice of brisket down to size? Now I know why I don't compete.

Great looking grub though!

Competition is only as difficult as you want it to be, I have very limited experience buy I prefer to give the judges an authentic piece of meat, not one that's been broken down and glued back together

Quote:

Originally Posted by Sledneck

So whats the "process" and "ingredient"?

Well I guess I have to tell you since it looks like I'll be having your mutant child...

Quote:

Originally Posted by Paulmark

They look great, just wondering about cooking to 155? I guess the proof is with the taster.

I feel that most of the time people over cook their meat out of boogey-man fears, especially chicken. I think that as long as you keep the thigh @ a 155 - 160 temp for long enough then the cooking is done. Bring it up slowly and keep it there.

By the time I let them rest for 10 min or so they usually come up a bit higher anyways.
I think you can see from the pics that there's no raw chicken going on there

Thanks for the nice comments all!

Any guesses on what I did?? You can PM me if you don't want your secrets let out to every one...

landarc · 12-27-2009, 11:41 AM

Nice looking bites marks on those chickens. Since I don't do chicken low and slow, I can't imagine the process.

NorthwestBBQ · 12-27-2009, 11:43 AM

Quote:

Originally Posted by KnucklHed BBQ

Alright soma ya'lls a little bit of retarded...

Look who's talking...

buckinbbq · 12-27-2009, 11:47 AM

What is ACV? Also what is the process

12-27-2009, 03:01 AM	#16
MOS95B is one Smokin' Farker Join Date: 05-05-09 Location: Robbinsdale, MN	The thighs look awesome!! It took me 3 reads to find the ingredients/process, though. Guess I got distracted... __________________ Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!

12-27-2009, 06:30 AM	#19
Kosmo's Q Full Fledged Farker Join Date: 09-24-06 Location: Mustang, Okla.	Nice looking Chicken you got there. __________________ *www.KosmosQ.com* *The New Generation of Injections & Marinades*

12-27-2009, 06:33 AM	#20
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca.	Interesting __________________ Texas Trailer Pit, FEC 100, FE 1000, Ranch Kettle, BDS, Fat Boy, Chubby, Diamond Grill 3 Eyz BBQ, When Pigs Fly BBQ and Thom and Kyles BBQ Catering, Contests, and Community Service www.bbqthom.ning.com Serving Jesus and great BBQ :)

12-27-2009, 08:56 AM	#21
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK	I'm not a competitor yet, but when I start I'm going to come back looking for this post. Those are gorgeous! __________________ Arlin MacRae NB Bandera (USA-made), Fire Grate Mod, Baffle Mod Primo Oval Junior Home Brewer Murderer of Squirrels Armadillo Inspector Flaming Pig Head Mod KCBS Member Member of the Cigar Lounge Social Group Black (Stealth) Thermapen Driver - you saw NOTHING Missin' KC...

12-27-2009, 09:16 AM	#22
Sledneck somebody shut me the fark up. Join Date: 12-04-05 Location: Wantagh, NY	So whats the "process" and "ingredient"? __________________ BBQ Illuminati Blog/ Couple of WSM's, kettles, a gasser Almost the owner of XL BGE

12-27-2009, 09:54 AM	#23
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	I'm getting a migraine. :)

12-27-2009, 10:07 AM	#24
Paulmark is one Smokin' Farker Join Date: 08-05-09 Location: Stockton CA	They look great, just wondering about cooking to 155? I guess the proof is with the taster.

12-27-2009, 11:14 AM	#26
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Pretty thighs. Thanks for the process & pron.

12-27-2009, 11:41 AM	#28
landarc Quintessential Chatty Farker Join Date: 06-26-09 Location: San Leandro, CA	Nice looking bites marks on those chickens. Since I don't do chicken low and slow, I can't imagine the process. __________________ SF Bay Brethren Bash coming soon...check http://www.bbq-brethren.com/forum/sh...ad.php?t=88982 Oh yeah! Wyatt said my food looks tasty. 22-1/2" Weber One-touch Silver Refitted Thermos Gas Grill-for smoking Breakfast t-down- scored a 0 with a gorgeous fattie Blackcopter Bigabytes first modding victim PinochleBob's whippin' boy...First to be Modded by BobBrisket!!! Twice!

12-27-2009, 11:47 AM	#30
buckinbbq Knows what a fatty is. Join Date: 04-05-08 Location: Barnesville GA	What is ACV? Also what is the process