Byte through skin w/o scraping....

[jasonjax]

So... I vowed never to scrape chick thigh skin ever again. In fact, I switched to legs with a new process and did incredibly well in the few comps I turned them in at... fast forward to now:

I have a comp that is REQUIRING chicken thighs only for the chicken category.

I know the technique to foil the pan with soem butter and cook skin-side down, but any other suggestions? I WILL NOT scrape thighs again! :wacko:

 

[Blanton]

What you cook on has a direct impact on end product. What pit are you using

 

[ewatts2003]

Jaccard tenderizer. I bought one before my last comp. Trimmed the thighs, used the jaccard, cooked as I normally would. Chicken came out with great tenderness and bite through skin.

 

[rus_bro]

Jaccard tenderizer. I bought one before my last comp. Trimmed the thighs, used the jaccard, cooked as I normally would. Chicken came out with great tenderness and bite through skin.

Very interesting. The skin doesnt rip from the multiple holes and weak spots?

rb

 

[West River BBQ]

Harry Soo has a youtube video where he compares the Jaccard method to scraping and just leaving the skin alone. He also factored in food glue. I can't remember all of his results because he had MANY variables.

 

[ewatts2003]

Very interesting. The skin doesnt rip from the multiple holes and weak spots?

rb

Nope. The skin came out probably the best of any chicken I have cooked.

 

[ynotfehc]

I dont scrape and dont jaccard, and skin is bite through. I cook at 300, start skin side up, flip 3/4 of the way through and flip back after about 15m, then finish skin side up. Total cook time is about 2.25 hrs.

 

[nautique1228]

I don’t “scrape” per say, but I do get the big hunks of fat off of the skin so it’s at least an even thickness across. But not paper thin at all. I cook in a foil half pan of butter. Make sure the foil lid is on tight so no steam escapes.

 

[tduffy]

http://blog.gatewaydrumsmokers.com/basted-competition-thighs/


That post is a few years old but still authored by a guy who won chicken team of the year once. Rumor has it, he might have even won KCBS TOY once......



Things have evolved a little since this was written but the concept stays the same. It's a great place to start.