MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 02-02-2021, 01:01 PM   #1
RogueWave
Got Wood.

 
Join Date: 01-06-14
Location: Southern Oregon
Default Chicken Skin - To Braise or Not to Braise

I had posted this in Q-Talk, but someone suggested I post it here. Which is logical because I AM working on a method in hopes of entering my first KCBS comp in September.

The general consensus over there was to employ the boiling water method.


So I've read a pile on the subject at the forums here and taken a lot of notes. AND cooked a LOT of chicken.

Some have mentioned that the steaming action from a covered pan with liquid in the bottom will tenderize the skin and make it bite-through. I've been working on a method for that with the chicken sitting on a rack just above the liquid, but I'm not having a lot of luck.

I was hoping not to have to braise because it would seem you would lose a fair amount of rub that way and I've got the flavor right where I want it. And it seems odd to me that, with the skin side up, the entire skin is not getting fully braised. But if it works, it works, I suppose.

I've been dry brining overnight with salt on the outside of both sides.

I've tried the full gamut from the cheap stuff to the organic. I'm doing both thighs and drums.

Sunday I did a run with no steam at 350. The skins weren't rubbery. Sort of bite-through, but sort of tough. I won't be doing that again.

Was thinking about doing the boiling water method, cooking at 350 next time. Would dry brine overnight. Then boiling water on the skins. Then rub and cook.

Or should I just give up and braise the lower halves of them in butter or chicken stock in a covered steam pan?
RogueWave is offline   Reply With Quote




Old 02-02-2021, 01:30 PM   #2
TheDeuce
Full Fledged Farker
 
Join Date: 06-23-15
Location: Columbus, OH
Default

It's just chicken, don't over-complicate it.
Lots of videos on YouTube or Facebook. Sign up for TheBBQLeague or take a class somewhere.
__________________
Tire Smoke BBQ -- Outlaw 2860 Open Hybrid
TheDeuce is offline   Reply With Quote


Old 02-02-2021, 01:53 PM   #3
Chodempole
Knows what a fatty is.
 
Chodempole's Avatar
 
Join Date: 07-10-14
Location: Philadelphia
Name/Nickname : Steve
Default

Quote:
Originally Posted by RogueWave View Post
I've been working on a method for that with the chicken sitting on a rack just above the liquid, but I'm not having a lot of luck.
I use this method. However, I cook at 300 degrees uncovered for 30 minutes. Then implement the above process of steaming and take the chicken (thighs) up to 200-205 degrees internal. I do not scrape chicken skins either.

This works for me 100% of the time. The steaming in my opinion does very little during this process because I have tried it dry as well with the same results. I just put water in the pan because it makes me feel better lol. So something in your process is giving you the unwanted results. Take your pick, pit temp, internal temp, etc..
Chodempole is offline   Reply With Quote


Thanks from:--->
Old 02-02-2021, 02:23 PM   #4
Kimo1
Full Fledged Farker
 
Join Date: 04-18-11
Location: Syracuse, NY
Default

Bite thru skin can be achieved in many ways. It seems you are making this more complicated for yourself than you need. Don't use the boiling water technique for comps. It is inconsistent for one and makes the skins shrink almost instantly, which makes all the time you've taken to trim them nice and pretty a complete waste.

The butter bath/chicken broth/whatever else method is one of the easiest ones to employ and you don't lose near as much rub as you'd think. The rub should be set fairly well before it gets covered anyhow. Have you tried it? Heck, you're gonna "lose" rub when you sauce it via brush or dunk. The good thing is you have the option of adding rub anytime you want if you feel you've lost too much. You can also scrape the skins and spritz them with Parkay spray before or after applying your rub. This allows you to cook them uncovered and get bite thru skin.

You may have the flavor right where you want it, today. Tomorrow (meaning whenever your first comp is), you may change your whole profile. I'm guessing you have tasted good comp bbq before? If not, go take a class, judge a contest, or something. I only say this as your flavor may be what you are looking for yet the judges may be looking for something else.

Cheers!
Kimo1 is offline   Reply With Quote


Thanks from:--->
Old 02-02-2021, 10:53 PM   #5
RogueWave
Got Wood.

 
Join Date: 01-06-14
Location: Southern Oregon
Default

Quote:
Originally Posted by Chodempole View Post
So something in your process is giving you the unwanted results. Take your pick, pit temp, internal temp, etc..
Yeah, I definitely don't take them anywhere near that internal temp.

More like 175.

My meat is incredibly juicy. Is yours still plenty juicy at 200+?
RogueWave is offline   Reply With Quote


Old 02-02-2021, 11:17 PM   #6
RogueWave
Got Wood.

 
Join Date: 01-06-14
Location: Southern Oregon
Default

Quote:
Originally Posted by Kimo1 View Post
I'm guessing you have tasted good comp bbq before? If not, go take a class, judge a contest, or something. I only say this as your flavor may be what you are looking for yet the judges may be looking for something else.

Cheers!
I haven't. But it's not for a lack of trying.

A few years back there was one a half hour a way. I've always regretted not attending... because they've been few and far between ever since. At the time I had no idea just how rare they would become in my area.

The only one that's even remotely close to me this year is just under a thousand miles away. And that's if it doesn't get canceled. It's scheduled for April in Boulder, CO.

So flavor-wise, I'm just going to have to give my best based on what I've been seeing people do around here.

I'm experimenting with the Blues Hog Champions' Blend sauce right now. Given the high cooking temps in the pellet pooper, hard to get a ton of smoke flavor, even with my Lumber Jack Hickory. So I figured some of that liquid smoke some of the guys are complaining about... may actually help my chicken. We'll see.

Ribs will still get the full Swamp Boys treatment. I feel I've got those pretty well dialed. At least that's what the friends and family tell me every time I blind test those against another combo. But again... we'll see what the judges have to say about that.

Thanks for the tips!
RogueWave is offline   Reply With Quote


Old 02-03-2021, 03:24 AM   #7
Chodempole
Knows what a fatty is.
 
Chodempole's Avatar
 
Join Date: 07-10-14
Location: Philadelphia
Name/Nickname : Steve
Default

Quote:
Originally Posted by RogueWave View Post
Yeah, I definitely don't take them anywhere near that internal temp.

More like 175.

My meat is incredibly juicy. Is yours still plenty juicy at 200+?
Thighs definitely are. I’m not so sure about legs and desired internal temperature.
Chodempole is offline   Reply With Quote


Old 02-03-2021, 05:41 AM   #8
Smokin Dawg77
Full Fledged Farker
 
Join Date: 02-20-19
Location: Plant city
Name/Nickname : Jason
Default

Quote:
Originally Posted by RogueWave View Post
Yeah, I definitely don't take them anywhere near that internal temp.

More like 175.

My meat is incredibly juicy. Is yours still plenty juicy at 200+?
YES !! tenderness at 200 plus is what your looking for
Smokin Dawg77 is offline   Reply With Quote


Thanks from:--->
Old 02-03-2021, 08:52 AM   #9
gettinbasted
is One Chatty Farker
 
Join Date: 09-14-12
Location: Springfield, MO
Default

Do yourself a favor and join The BBQ League. Lots of proven comp recipes/techniques/theory on the cheap.
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com
gettinbasted is offline   Reply With Quote


Thanks from:--->
Old 02-03-2021, 09:03 AM   #10
Smokin Dawg77
Full Fledged Farker
 
Join Date: 02-20-19
Location: Plant city
Name/Nickname : Jason
Default

and yes The BBQ league is the best tool you can buy for 100$ or less !!! As i would say if i ever get pleasure of being on Old virginia Smoke podcast
Smokin Dawg77 is offline   Reply With Quote


Old 02-03-2021, 12:03 PM   #11
RogueWave
Got Wood.

 
Join Date: 01-06-14
Location: Southern Oregon
Default

Quote:
Originally Posted by gettinbasted View Post
Do yourself a favor and join The BBQ League. Lots of proven comp recipes/techniques/theory on the cheap.
Is it safe to ASSume you mean this BBQ League?

https://www.thebbqleague.com
.

Last edited by RogueWave; 02-03-2021 at 02:34 PM..
RogueWave is offline   Reply With Quote


Old 02-03-2021, 07:15 PM   #12
gettinbasted
is One Chatty Farker
 
Join Date: 09-14-12
Location: Springfield, MO
Default

Quote:
Originally Posted by RogueWave View Post
Is it safe to ASSume you mean this BBQ League?

https://www.thebbqleague.com
.
That’s the one.
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com
gettinbasted is offline   Reply With Quote


Old 02-03-2021, 08:24 PM   #13
Burnt at Both Endz
Babbling Farker

 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

If they are in a pan of butter, you can actually change the texture of meat. Instead of a dark meat, it will resemble more of the texture of breast meat. PM me and I'll help with technique, hell save the 100 bucks.....
Burnt at Both Endz is offline   Reply With Quote


Thanks from: --->
Old 02-05-2021, 09:06 AM   #14
masque13
is one Smokin' Farker

 
masque13's Avatar
 
Join Date: 05-19-14
Location: Somerset, KY
Default

^ is it safe to say that would be "cock blocking" the BBQ league????? I'm thinking it would since we're talking about chicken right?
__________________
Sugarbaby BBQ
Somerset, KY
Myron Mixon MMS-48
Gateway 55G Drum
masque13 is offline   Reply With Quote


Old 02-05-2021, 10:32 AM   #15
gettinbasted
is One Chatty Farker
 
Join Date: 09-14-12
Location: Springfield, MO
Default

Quote:
Originally Posted by masque13 View Post
^ is it safe to say that would be "cock blocking" the BBQ league????? I'm thinking it would since we're talking about chicken right?
Lol. I’d say so.

No skin off my back. I’m just tossing it out as a potential resource. If I’ve violated a board policy, feel free to moderate me. I’ve often found that you get what you pay for...
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com
gettinbasted is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:46 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts