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04-22-2010, 08:31 AM | #1 |
is one Smokin' Farker
Join Date: 08-18-08
Location: PA, Fleetwood
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Scraping chicken skin
Hello, all, have my first comp coming up in a month or so, so I have been trying this bite through skin thing....
Well, it sounds easy enough, scrape the skin, to take the fat off. Well, I'm not having much luck, am I missing something? Can anyone give me an idea how to cut or scrape this off? I thought I was using a sharp knife, I tried holding the blade straight up and down, and scraping, but nothing seemed to come off. i tried slicing it off but now I have holes, lol not so good. obviously I'm missing the technique, any ideas out there? Thanks, Eric
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04-22-2010, 08:35 AM | #2 |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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You are taking the skin off and scraping the inside of the skin, right?
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Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL] |
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04-22-2010, 08:39 AM | #3 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Part of the scraping process is to remove the extra fat found on the inside of the skin. The other part is to actually make small holes on the membrane to allow the remaining fat to render out on to the meat....
Oopps... I mean that's the theory... not what I do... Really.... Don't listen to the man behind the curtain....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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04-22-2010, 08:47 AM | #4 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Don't waste your time scraping skin, I use to do it and never helped on placing
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04-22-2010, 08:54 AM | #5 | |
is one Smokin' Farker
Join Date: 08-18-08
Location: PA, Fleetwood
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Quote:
jacked up, thanks, I appreciate the input, its a nasty thing, and if its not going to help... I have personal issues with the whole soft skin, so im open for any suggestions as I search for ideas.
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Fire & Spice Catering & Competition Team [EMAIL="[email protected]"][email protected][/EMAIL] Stumps Platinum 5 on a porch trailer Backyard Jambo Stump's Stretch Bubba Keg Weber WSM Old weber gasser |
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04-22-2010, 09:02 AM | #6 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I've found that most of the chicken thighs I get have very differant thickness'... I scrape them to make them as thin and uniform as I can...
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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04-22-2010, 09:30 AM | #7 | |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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Quote:
It seems it may be easier if they were pulled right out of the fridge, it would be more difficult to scrape em'. Just a thought.
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Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL] |
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04-22-2010, 09:35 AM | #8 |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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I used this method in the past for many years and it was helpful in acheiving good bit through skin.
Remove the skin and flip over. Start the scraping 360* around the edges where there is significant fat build up. Then move into the center. I found using a dull knife helped, the key is not to tear the skin, especially in the center. You should end up with skin that is almost see through. Take your time, it takes awhile to get the hang of it. Save the fat to make schmaltz for your breakfast toast |
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04-22-2010, 09:42 AM | #9 |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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Easiest to do when the skin is quite cold, and we only do one or two at a time, and keep the rest in the fridge until we're ready. Use knife at an angle - go slow, it really takes a lot of time to get the hang of it as others have said.
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04-22-2010, 09:55 AM | #10 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I never knew how fat damn thighs were until I started scraping the skin. I do not eat thighs anymore unless they are boneless or I have scraped the skin. Use a knife that is not sharp.
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04-22-2010, 09:57 AM | #11 | |
is One Chatty Farker
Join Date: 09-10-08
Location: Ellis Co. KS
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Quote:
So about a week before the comp, we decided not to scrape and ended up taking 6th out of 84 teams...not too bad. By the way, the team next to us started prepping their chicken around 11pm and finished around 4:30am and they placed somewhere in the 60's in the chicken category.
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~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne |
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04-22-2010, 10:00 AM | #12 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Honestly, I think it's a waste of time. If you did want to do it, I would get one of these.
I think it is more important of what kind of chicken you are buying. I have found that the cheaper chicken has thicker skin. If you go natural, the skin is a lot thinner. Just my observations...
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04-22-2010, 10:06 AM | #13 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I hate chicken!
now back to your regularly scheduled thread
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04-22-2010, 10:12 AM | #14 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Wow, this is rare... I actually agree with Scotty!!
The quality of the chicken makes a HUGE differance in how much you have to scrape.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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04-22-2010, 10:15 AM | #15 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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I just don't care, as long as any monster fat goobuses are removed, and as long as I never have to eat thigh meat ever again in my entire life.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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