The chicken I make for friends and family is damn good but will not win a competition. My skin is very dark. It actually turns some people off before the taste it. Chewy skin grosses me out.
Watching BBQ Pitmasters, I'm seeing these nice caramel brown colored skin on these thighs. How are they doing that? I have a competition coming up next weekend and I want to do well in Chicken.
maybe too late bro. need ALOT of time to practice chicken.
run what ya brung...and do some searches here for next time. practice what you find and post results. we'll guide you from there.
but, to answer, some scrape the fat off the skin, some braise in a liquid to melt the fat in a skin...some do both, some may do neither...some cook very hot.
Pretty easy but you need, if you are going to present skin, bite thru skin.
I do a lot of labor (scraping skin) to achieve that. Some can achieve that with out scraping sking.
Everyone wants to know how to get competition meat without doing the work …. Its not easy. Do the work and you will reap the rewards.
|All times are GMT -5. The time now is 02:11 AM.|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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.