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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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05-29-2007, 09:59 PM | #1 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Farkin' Chicken Skin is Killin' Me
OK seeing as how my chicken skins are ALWAYS seeming to pull back from both ends, I had an idea - any thoughts on this:
Buy a package of nice trimmed boneless, skinless thighs from Sam's Club and a couple of packages of regular thighs. Take off the skins from the regular and trim them down and cut off all fat. Wrap them completely around the smaller boneless, skinless thighs and use toothpicks to hold in place. Labor intensive, yeah, but possibly worth it? Anyone ever try this?
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KCBS Member #14287
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05-29-2007, 10:10 PM | #2 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Your idea almost guarantees the skin will pull off the meat with no effort.
how about this instead. get thighs that are on the larger side of medium. Using a sheers, or VERY sharp knife, trim the thigh to be much smaller than the skin, so the existing skin wraps around the chicken and can be tucked under. ;)
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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05-29-2007, 10:23 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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The Poobah has spoken!
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05-29-2007, 10:51 PM | #4 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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This is why I made my sister start cookin chicken!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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05-29-2007, 11:11 PM | #5 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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I suppose that's a better idea, Phil. What about de-boning them to make more room under the skin?
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KCBS Member #14287
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05-29-2007, 11:14 PM | #6 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Sounds like Sammie of Chick N Pig needs to have a chicken cooking class. Where do I sign up?
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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05-30-2007, 01:03 AM | #7 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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No Chit. I am going to stay out of the competitions until I know I can beat a 10 yr old............... I'll be waiting awhile. Hey, Sammie if you need a BBQ B#$&, or a "Helper" let me know I am in, and I can drive to get you anything.
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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05-30-2007, 07:33 AM | #8 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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That tooth pick idea worked out pretty good in practice. But now this trimming of the chicken and the tucking of its skin sounds interesting. May have to give it a shot this weekend.
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www.facebook.com/BarkinDawgsBBQCatering |
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05-30-2007, 07:40 AM | #9 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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Bonless??? Will that work? :)
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05-30-2007, 08:46 AM | #10 | |
On the road to being a farker
Join Date: 07-17-06
Location: Vernon,CT
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Quote:
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Michele (Brewmistress and Pitmistress) BBQ Team: Lawn Guyland Smokers Brewery: Black Dog Brewery Equipment: "Sam-I-Am: XL Big Green Egg "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco |
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05-30-2007, 09:15 AM | #11 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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what class?
Only thing i remember is my feet hurt.
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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05-30-2007, 01:41 PM | #12 |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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Jeff - why not just cook them like you did at Blue Springs last year? Was that a fluke? Go back to what won!!!...or keep looking for that elusive gurantee.
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05-30-2007, 02:28 PM | #13 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Makes sense to me!
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05-30-2007, 06:28 PM | #14 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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If you recall, we were up all night drinking with your drunk "girlfriends" watching them dump pork butts off collapsing racks into water pans... I'm not sure I remember WTF I did at Blue Springs!
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KCBS Member #14287
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05-31-2007, 07:04 AM | #15 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Jeff - you worry too much. Try to find thighs that are about the same size ( I know its hard to do some times). I then trim the thighs to get them even closer to the same size. Heres the trick tho, just trim the meat under the skin and pull the skin back over the meat.
You can always trim excess skin after the cook. Chicken is easy, pork on the other hand is a different animal.
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