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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2010, 09:45 PM   #1
leanza
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Default I think I've found it... No More rubbery Skin?? A Test In the Drum.

I tried KnucklHead's, I think I've found it... No More rubbery Skin?? . http://www.bbq-brethren.com/forum/sh...t=rubbery+skin

Well I thought I did pretty much everything described with the chicken thighs and mayo. One rub under the skin and then one layer of rub atop the slather. I went straight in at 335* for a half hour and then after that it seemed to drop fairly quickly to 225* in about twenty minutes or so.

I went at 3hrs (Kingsford w/hickory , grape wood and oak) on a hunch that cooking them in a drum as compared to a Traeger would be significantly different. I was correct. The chicken skin appeared very dark not at all as pleasant looking as Ryan's. The texture of the skin was not rubbery, it was mostly melt in your mouth and pleasant, so the method is valid. The skin was not charred and the meat itself was nice but couldn't have gone a whole lot longer.

I think the drum is the issue. I didn't feel like working a load on my offset because it is alot of effort. But the process of an offset would seem to be the closest to the Treagar, so maybe that's the direction I need to take. I'll bet the FEC would really be a great cooker to go with.

All in all, I must say, my peanut gallery liked the chicken very much. I think with a drum I need to adjust time if not temps.
Attached Images
File Type: jpg mayo chickns 001.jpg (70.1 KB, 320 views)
File Type: jpg mayo chickns 002.jpg (108.9 KB, 317 views)
File Type: jpg mayo chickns 003.jpg (78.3 KB, 317 views)
File Type: jpg mayo chickns 004.jpg (63.0 KB, 317 views)
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Unread 01-06-2010, 09:48 PM   #2
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looks great I would hit that and you used yard birds for sizzle hittin my nizzle
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Unread 01-06-2010, 10:09 PM   #3
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Looks awesome!
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Unread 01-06-2010, 10:21 PM   #4
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yum,yum,yummy
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Unread 01-07-2010, 01:39 AM   #5
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Quote:
Originally Posted by bbq lover View Post
looks great I would hit that and you used yard birds for sizzle hittin my nizzle
Hey Neighbor! I'd love to see a pic of that S.S. Pellet burning drum, I have a SS DDS out back that could use attention.
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Unread 01-07-2010, 01:47 AM   #6
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Great looking chicken Tom!
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Unread 01-07-2010, 03:12 AM   #7
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Quote:
Originally Posted by Hotrodhog View Post
Hey Neighbor! I'd love to see a pic of that S.S. Pellet burning drum, I have a SS DDS out back that could use attention.
http://www.bbq-brethren.com/forum/sh...ad.php?t=57483

This is all I could find of his SS pellet pooping drum...

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Unread 01-07-2010, 04:44 AM   #8
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Ooooh yeah!
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Unread 01-07-2010, 07:03 AM   #9
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Love the after bite pic.
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Unread 01-07-2010, 07:16 AM   #10
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Tom, you guys are de-boning those thighs, right?
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Unread 01-07-2010, 07:32 AM   #11
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That's some fine looking chicken there.
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Unread 01-07-2010, 08:01 AM   #12
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Those are never gonna fit in a muffin pan. :)
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Unread 01-07-2010, 08:35 AM   #13
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If everything else is what you want, then just focus on what's burning and why.
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Unread 01-07-2010, 03:11 PM   #14
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Quote:
Originally Posted by Lake Dogs View Post
Tom, you guys are de-boning those thighs, right?
I didnt de-bone and I dont think Ryan did either.

Quote:
Originally Posted by SmokinOkie View Post
If everything else is what you want, then just focus on what's burning and why.
Good advice.... I would start by using the higher sugar based rub next to the meat and put the salter rub on top of the skin.

The enviornment in a drum is a bit more harsh than in a Treager and I think that had alot to do with his chicken looking so good and cooking the way it did. The fuel was not an issue that I can see.

I was suprised by the comments, I thought the skin a bit unsightly. Again the skin was not charred, chrunchy or rubbery but was pleasant, desolving in your mouth but not appearing to be to the degree of KH's.
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Unread 01-07-2010, 04:24 PM   #15
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Good looking results, Tom. Did you scrape the fat under the skin, or leave it as is?
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