Crispy Chicken Skin

Tenguns · Apr 18, 2016

We marinade our chicken in the classic Cornell type marinade for 1 sometimes 2 days before a gig.
We are having some issues with our chicken skin getting crispy enough, if you had to offer a suggestion what would it be.
We're using a Meadow Creek BBQ144, and Humphrey Briquettes.
We're trying to use 40lbs to cook 50 1/2's
Thanks guys

BigBellyBBQ · Apr 18, 2016

vinegar making skin soft...crank the heat...try a little white sugar or even egg whites mixxed in on the last spritz..

Tenguns · Apr 18, 2016

Appreciate the suggestion!

Tenguns · Apr 18, 2016

Could I use a Webber kettle grill to test out this technique ?

MAP · Apr 19, 2016

Are you using eggs in your marinade? I have done the Cornell without the eggs and had the same problem. The eggs seem to help. also a hot dry fire.

2 cups cider vinegar, 1 cup vegetable oil, 1 egg. 3 tablespoons salt, 1/2 teaspoon ground black pepper, 1 tablespoon poultry seasoning

HBMTN · Apr 20, 2016

Leave them skin side down longer at the end. You also want about a 8 Mississippi fire, meaning if you hold your hand at the grate chicken level and count count around 8 Mississippi's to the point you can't take it any longer and have to pull your hand away. Any longer and your fire is not hot enough.

Tenguns · Apr 20, 2016

Thanks for your tip.

Smoking Terrapin · Apr 21, 2016

Not too experienced with cornell chicken, but when I brine mine, the skin changes color in the brine and reduces the rubbery fat. Then crisping isn't as difficult.

Crispy Chicken Skin

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