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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-08-2011, 07:40 PM | #1 |
Got rid of the matchlight.
Join Date: 07-06-11
Location: Amarillo TX
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Chicken skin
I cooked some chicken thighs and legs today, the skin made good dog Chew toys, the meat was good though after the skin was feed to the dogs.Any hint how to fix this ?
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07-08-2011, 07:43 PM | #2 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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What temp was the cooker at?
One way is to try some higher heat, and finish off over direct. I do it till I see the fat in the skin bubbling/rendering the fat away. Also the drier the skin going on, the more of a chance of crisping up.
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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07-08-2011, 07:53 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Give us something to work with :) How did you prep it, did you brine or marinade, what temp did you cook it at, how long, etc.
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"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 |
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07-08-2011, 07:59 PM | #4 |
Got rid of the matchlight.
Join Date: 07-06-11
Location: Amarillo TX
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The grill started at 300 then drooped it down to 250 I started with the skins dry used olive oil on them as they cooked . No Brine or Marinade . Smoked them with apple wood.
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07-08-2011, 08:01 PM | #5 |
Got rid of the matchlight.
Join Date: 07-06-11
Location: Amarillo TX
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Cook time was three Horus till thigh temp. was 160
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07-08-2011, 08:17 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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If you want to cook at 250F, you are going to have to help the thighs along with rendering, many folks use the part of the Pickled Pig method which scrapes the fat off the skin and then replaces it. Some folks swear by mayonnaise as a coating.
My preference is to cook a lot hotter, at least 375F and up to 450F.
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07-08-2011, 09:16 PM | #7 |
Is lookin for wood to cook with.
Join Date: 04-08-09
Location: west columbia, texas
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I have pretty good luck with chicken quarters by cooking them skin side down at 300.
The fat rendering out bastes the skin so it does not dry out. |
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07-08-2011, 09:26 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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High heat and dry skin is key.
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07-08-2011, 11:18 PM | #9 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Yup - what bigabyte said ^^^^^^ Unless you spend some time scraping your skins, you need to render that fat off - high heat is the best way to do it. The drier the skin the better.
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07-08-2011, 11:28 PM | #10 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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325-350 and you're good. You can go higher, but there's no real need.
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