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Unread 12-24-2009, 12:21 PM   #1
BigJimsBBQ
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Default Here is a true BBQ Masterís question:


How do you keep Low and Slow (225í) Chicken skin from ending up rubbery when turned in to Judges?
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Unread 12-24-2009, 12:29 PM   #2
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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.
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Unread 12-24-2009, 12:34 PM   #3
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Not possible.

YMMV :)
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Unread 12-24-2009, 03:10 PM   #4
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Originally Posted by Bbq Bubba View Post
Not possible.

YMMV :)
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Unread 12-24-2009, 03:14 PM   #5
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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.

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Unread 12-24-2009, 04:05 PM   #6
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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.
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Unread 12-24-2009, 04:33 PM   #7
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Quote:
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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.
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Unread 12-24-2009, 04:55 PM   #8
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"It puts the lotion on the skin."
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Unread 12-24-2009, 04:59 PM   #9
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No pics, didn't happen.
Quote:
Originally Posted by Tiki Wolf View Post
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.
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Unread 12-24-2009, 05:10 PM   #10
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Quote:
Originally Posted by Tiki Wolf View Post
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?
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Unread 12-24-2009, 05:11 PM   #11
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Quote:
Originally Posted by This Is How We Que It View Post
"It puts the lotion on the skin."
What kind of lotion?
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Unread 12-24-2009, 06:41 PM   #12
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Quote:
Originally Posted by BigJimsBBQ View Post
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?
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Unread 12-24-2009, 07:42 PM   #13
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Quote:
Originally Posted by KC_Bobby View Post
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.
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Unread 12-24-2009, 07:45 PM   #14
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Quote:
Originally Posted by BigJimsBBQ View Post
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?
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Unread 12-24-2009, 07:55 PM   #15
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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.
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