MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-08-2011, 07:40 PM   #1
mstewart
Got rid of the matchlight.
 
Join Date: 07-06-11
Location: Amarillo TX
Default 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 ?
mstewart is offline   Reply With Quote




Old 07-08-2011, 07:43 PM   #2
Smiter Q
is One Chatty Farker
 
Smiter Q's Avatar
 
Join Date: 05-05-10
Location: Austin - TX
Default

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.
__________________
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11
Smiter Q is offline   Reply With Quote


Old 07-08-2011, 07:53 PM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by mstewart View Post
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 ?
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.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Old 07-08-2011, 07:59 PM   #4
mstewart
Got rid of the matchlight.
 
Join Date: 07-06-11
Location: Amarillo TX
Default

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.
mstewart is offline   Reply With Quote


Old 07-08-2011, 08:01 PM   #5
mstewart
Got rid of the matchlight.
 
Join Date: 07-06-11
Location: Amarillo TX
Default

Cook time was three Horus till thigh temp. was 160
mstewart is offline   Reply With Quote


Old 07-08-2011, 08:17 PM   #6
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

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.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 07-08-2011, 09:16 PM   #7
brbbbq
Is lookin for wood to cook with.
 
Join Date: 04-08-09
Location: west columbia, texas
Default

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.
brbbbq is offline   Reply With Quote


Old 07-08-2011, 09:26 PM   #8
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

High heat and dry skin is key.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Old 07-08-2011, 11:18 PM   #9
Brewer
is one Smokin' Farker

 
Join Date: 01-26-10
Location: Fall City, WA.
Default

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.
__________________
Phil
[COLOR="Red"]Damn Straight BBQ Team[/COLOR]
[url]http://www.facebook.com/DamnStraightBBQ[/url]
KCBS & PNWBA Member, PNWBA CBJ
Superior SS-2
Backwoods Fatboy
Primo XL
Weber Ranch Kettle
Brewer is offline   Reply With Quote


Old 07-08-2011, 11:28 PM   #10
Cook
Babbling Farker
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

325-350 and you're good. You can go higher, but there's no real need.
Cook is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
yellow skin or white skin (chicken) Podge Q-talk 6 08-01-2008 03:32 PM
Chicken Skin D.F. Expat Q-talk 20 01-10-2008 06:12 PM
Chicken skin jpw23 Q-talk 13 05-22-2007 01:41 PM
Chicken Skin Puppyboy Q-talk 16 03-15-2007 09:38 PM
Chicken: To skin or not to skin? Mark Q-talk 12 01-31-2006 12:37 PM

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 05:41 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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