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View Full Version : Bite Thru Chicken Skin - Part III (it's all small steps)


thirdeye
09-07-2009, 09:13 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%207/DSC04403aajpgxx.jpg



About 18 months ago I posted the picture above. Since then, I've been working on the ultimate bite thru skin ...... a change here...... A different combination there ..... bone-in, boneless. You know how it goes. After today's cook, I can say I'm one level closer.

I figure in about 10 or 12 years I'll get it just right. :biggrin:



http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC08886a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC08884a.jpg

Norcoredneck
09-07-2009, 09:21 PM
Man that looks great.

cold_smoked_canadian
09-07-2009, 09:44 PM
wow, looks tasty!

BigAl
09-07-2009, 09:48 PM
That looks good, some day I might get there...:icon_blush:

Here is one that Chibi did this week end at the contest I went to, that is my bite mark.

Link to post: http://www.bbq-brethren.com/forum/showthread.php?t=68426

ThomEmery
09-07-2009, 09:48 PM
Nice

landarc
09-07-2009, 10:28 PM
Thirdeye, that looks just about right to me, if not darned near perfect. When is the book coming out.

mbshop
09-07-2009, 10:39 PM
yer bites look kinda dainty. chiken looks awesome. ya gonna give us a clue on how to get bite through chicken ?

Meat Burner
09-07-2009, 10:39 PM
landarc, visit Thirdeye's web site. It is just about a cookbook on its own. Lots of excellent information there. Thirdeye, chicken looks about perfect brother.

Ron_L
09-07-2009, 10:46 PM
Looks great, Wayne! So, what's the secret?

OakPit
09-07-2009, 10:50 PM
Very nice - Comp Quality! So...What is the secret? Love to know what you first step is - other than trimming.

Ross in Ventura
09-07-2009, 10:51 PM
It looks like you are getting close Wayne

Ross

landarc
09-07-2009, 10:56 PM
landarc, visit Thirdeye's web site. It is just about a cookbook on its own. Lots of excellent information there. Thirdeye, chicken looks about perfect brother.
Thanks for the tip MeatBurner, I been there many times, just to stare at the tools at times. That bite through thing still escapes me.

Midnight Smoke
09-07-2009, 11:14 PM
Can you send me a few? That looks really good!

swamprb
09-08-2009, 02:26 AM
Which pit are you cooking them on Wayne? Big Drum chicken can't be beat!

Phubar
09-08-2009, 02:35 AM
What is bite thru chicken skin?
Is it that the skin isn't crispy but soft?
Sorry for my ignorance but I don't get this one.:-?
Looks great though Third!

garyk1398
09-08-2009, 03:30 AM
I'll take one with and one without the sauce! WOW!

Phesant
09-08-2009, 05:31 AM
That looks great Thirdeye..... or as Bob says "I hit it" :rolleyes:

daedalus
09-08-2009, 05:41 AM
What is bite thru chicken skin?
Is it that the skin isn't crispy but soft?
Sorry for my ignorance but I don't get this one.:-?
Looks great though Third!

Phubar,
When you smoke chicken the skin typically gets all rubbery and is difficult if not impossible to bite through. A lot of people will finish their chicken skin side down over some direct heat on a grill to crisp up the skin. Others will attempt to make the skin soft so that it can be bitten right through, especially in competition. Bite through skin is sort of the holy grail of bbq chicken. Hope that helped.
Chicken looked good to me third!

LC Que
09-08-2009, 06:01 AM
Chicken looks great! I just checked out your website (I haven't been there in a while) it is looking good too. For the novice - is the bite through chicken a competition thing?

EatonHoggBBQ
09-08-2009, 07:22 AM
Excellent looking chicken.

Phubar
09-08-2009, 08:06 AM
Phubar,
When you smoke chicken the skin typically gets all rubbery and is difficult if not impossible to bite through. A lot of people will finish their chicken skin side down over some direct heat on a grill to crisp up the skin. Others will attempt to make the skin soft so that it can be bitten right through, especially in competition. Bite through skin is sort of the holy grail of bbq chicken. Hope that helped.
Chicken looked good to me third!



Thanks alot for the explanation!

thirdeye
09-08-2009, 08:37 AM
Looks great, Wayne! So, what's the secret?

Very nice - Comp Quality! So...What is the secret? Love to know what you first step is - other than trimming.

I've always had good luck with the Jumpin' Jim method (the sauced pieces go in an aluminum pan with more heated sauce, and simmer until the skin tenders up.) Now I'm working on scraping the fat from the underside of the skin, because I'm not that big of a sauce fan.

Which pit are you cooking them on Wayne? Big Drum chicken can't be beat!

I did these raised direct on the Egg, but I agree the drum is a chicken cooking machine. I get better flavor and color on it.

What is bite thru chicken skin?
Is it that the skin isn't crispy but soft?
Sorry for my ignorance but I don't get this one.:-?
Looks great though Third!

daedalus pretty much said it all, but the scraping I have been doing makes it thinner so it gives you a head start on whatever finishing method you use.

Chicken looks great! I just checked out your website (I haven't been there in a while) it is looking good too. For the novice - is the bite through chicken a competition thing?

Yeah, I'm sure the comp cooks are responsible for making bite thru skin more popular, but it's a good thing for backyard cooks like me too.

bigabyte
09-08-2009, 08:44 AM
If that's what you're doing now, I am almost afraid to see how good it will look in 10 to 12 years when you perfect it!:shock:

volkanator
09-08-2009, 10:25 AM
What's the trick!?!?!

Big George's BBQ
09-08-2009, 10:37 AM
They look real good right now

JD McGee
09-08-2009, 10:37 AM
Lookin' good bro!...are those boneless...ala Pickled Pig mod? :-P

thirdeye
09-08-2009, 12:18 PM
Lookin' good bro!...are those boneless...ala Pickled Pig mod? :-P

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC08861a.jpg


You have a keen eye for detail my friend.

Bossmanbbq
09-09-2009, 10:20 AM
Thirdeye, I think we talked a little about this up in Worland when I was there. I like the Pickled pig method except for one thing, its about the grossist thing I've ever done scraping that freakin fat off the skin. But it does work and with that said I guess i would have to say "I'd hit that too"

KevinHickey55
06-23-2014, 09:23 PM
I recently bought a Large Big Green Egg. The chicken skin always comes out rubbery. Any help on getting good bite through skin using a BGE...?

Fwismoker
06-23-2014, 09:34 PM
Looks good to me! Ah the mystery of bite through chicken skin....Will it ever be solved? :noidea:

NeilH
06-24-2014, 05:21 AM
Looks good to me! Ah the mystery of bite through chicken skin....Will it ever be solved? :noidea:Id eat that!! And no, not likely the skin mystery will be figured out. :)

bassmaster16
06-24-2014, 07:31 AM
Looks great.

daninnewjersey
06-24-2014, 08:21 AM
Yours really looks good. Chicken drives me insane....scraping the skin, trimming the littlest piece of fat, "bite through", etc....

YetiDave
06-24-2014, 09:20 AM
Direct heat on a UDS, 350F, rub olive oil on the skin prior to seasoning. Cook skin side up 50% of the way, skin side down the rest. Gets bite through 90% of the time!