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-   -   Competition Chicken (http://www.bbq-brethren.com/forum/showthread.php?t=115941)

2BruthasBBQ 09-09-2011 08:38 PM

Competition Chicken
 
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.

boogiesnap 09-09-2011 08:59 PM

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.

Balls Casten 09-09-2011 11:03 PM

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.


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