Farkin' Chicken Skin is Killin' Me

Jeff_in_KC · 05-29-2007, 09:59 PM

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?

BBQchef33 · 05-29-2007, 10:10 PM

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.

;)

Ron_L · 05-29-2007, 10:23 PM

The Poobah has spoken!

Bentley · 05-29-2007, 10:51 PM

This is why I made my sister start cookin chicken!

Jeff_in_KC · 05-29-2007, 11:11 PM

I suppose that's a better idea, Phil. What about de-boning them to make more room under the skin?

Plowboy · 05-29-2007, 11:14 PM

Sounds like Sammie of Chick N Pig needs to have a chicken cooking class. Where do I sign up?

Jaberwabee · 05-30-2007, 01:03 AM

Quote:

Originally Posted by Plowboy

Sounds like Sammie of Chick N Pig needs to have a chicken cooking class. Where do I sign up?

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.

Puppyboy · 05-30-2007, 07:33 AM

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.

smokincracker · 05-30-2007, 07:40 AM

Bonless??? Will that work? :)

Mrs. Sawdust · 05-30-2007, 08:46 AM

Quote:

Originally Posted by BBQchef33

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.

;)

What Poobah said is pretty much what Dr. BBQ taught us at the class.

BBQchef33 · 05-30-2007, 09:15 AM

what class?

Only thing i remember is my feet hurt.

MoKanMeathead · 05-30-2007, 01:41 PM

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.

tony76248 · 05-30-2007, 02:28 PM

Quote:

Originally Posted by MoKanMeathead

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.

Makes sense to me!

Jeff_in_KC · 05-30-2007, 06:28 PM

Quote:

Originally Posted by MoKanMeathead

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.

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!

BBQ_Mayor · 05-31-2007, 07:04 AM

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.

05-29-2007, 09:59 PM	#1
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	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? __________________ KCBS Member #14287

05-29-2007, 10:10 PM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	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. ;) __________________ 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

05-29-2007, 10:23 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	The Poobah has spoken! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

05-29-2007, 10:51 PM	#4
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	This is why I made my sister start cookin chicken! __________________ 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."

05-29-2007, 11:11 PM	#5
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	I suppose that's a better idea, Phil. What about de-boning them to make more room under the skin? __________________ KCBS Member #14287

05-29-2007, 11:14 PM	#6
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Sounds like Sammie of Chick N Pig needs to have a chicken cooking class. Where do I sign up? __________________ 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

05-30-2007, 07:33 AM	#8
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	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. __________________ www.facebook.com/BarkinDawgsBBQCatering

05-30-2007, 07:40 AM	#9
smokincracker is one Smokin' Farker Join Date: 02-16-05 Location: Sebring, Florida	Bonless??? Will that work? :)

05-30-2007, 09:15 AM	#11
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	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

05-30-2007, 01:41 PM	#12
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO	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.

05-31-2007, 07:04 AM	#15
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	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. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643

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