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View Full Version : My Nemesis ... Chicken Skin


Fat Old Sun
04-02-2013, 11:21 PM
Has finally been conquered!

I threw everything but the kitchen sink at it this time around. Pulled, scraped and re-wrapped the skin, put some baking powder in the rub, and bumped the temp by 50 degrees - first bite was tasty, clean through, and even had a little hint of crispiness to it. I was going to take pics, but we ate them all too fast.

Now with that monkey off my back, it's on to driving everyone insane as I tweak my rub and sauce flavors. :thumb:

garzanium
04-02-2013, 11:26 PM
Hmm, sounds more like surgery to me lol. Good deal, can't say I've tried that before.

jonobacon
04-02-2013, 11:39 PM
Congrats! Chicken is a pain.

BigBellyBBQ
04-03-2013, 12:56 AM
try again today...see if experiment holds!

DubfromGA
04-03-2013, 02:37 AM
I struggle getting crispy skin and perfect internal temp.


Hope your new method stands up on repeated cooks. You may have unlocked a winning combination.

Ron_L
04-03-2013, 08:21 AM
Has finally been conquered!

I threw everything but the kitchen sink at it this time around. Pulled, scraped and re-wrapped the skin, put some baking powder in the rub, and bumped the temp by 50 degrees - first bite was tasty, clean through, and even had a little hint of crispiness to it. I was going to take pics, but we ate them all too fast.

Now with that monkey off my back, it's on to driving everyone insane as I tweak my rub and sauce flavors. :thumb:

Now that you think you have it conquered, can you duplicate it? :-D

Fat Old Sun
04-03-2013, 09:27 AM
Much like making beer, the big question is going to be can I do it again. We'll see.