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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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02-08-2013, 08:05 AM | #16 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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I use MooGloo from modernist pantry. It doesn't take a ton of it, but you need to make sure you get all the fat from the skin, because the enzyme won't adhere fat to meat - just meat to meat. Use it in a shaker, and use it sparingly - a little goes a long way, and it's a surefire method of bite through skin.
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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02-08-2013, 08:15 AM | #17 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
http://www.modernistpantry.com/moo-g...utaminase.html
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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02-08-2013, 08:26 AM | #18 |
Full Fledged Farker
Join Date: 10-07-09
Location: Lake View, NY
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+1!!!
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Humphrey's Battle Box;WSM; OTS; DPP Trailer Clone, Wood Fired Double Kettle Pizza Cooker |
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02-08-2013, 12:15 PM | #19 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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Same feelings here
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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02-08-2013, 12:36 PM | #20 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Honestly, I feel there's a lot of overcomplication that people put on chicken.
We don't debone, we don't scrape, we don't glue. We just trim neatly and cook good, consistent chicken with a nice flavor on it. I think that there are so many variations of temperature and process that you just have to find what works best with your pit to produce that end result. We've had a number of wildly different processes over the years for chicken, and all of them work -- you just use the one that works best with your pit and your schedule, that produces a consistent result for you.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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Thanks from: ---> |
02-08-2013, 03:48 PM | #21 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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Have never put any Elmer's on our Chix, and the only times in the last five years we haven't had bite-thru is when we screwed up the cook. (And I can only think of 2-3 times that happened)
Prep well and perfect your cooking technique and you won't need any chemical or mechanical help for your chicken skin. |
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