Chicken skin

mstewart · 07-08-2011, 07:40 PM

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 ?

Smiter Q · 07-08-2011, 07:43 PM

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.

Ron_L · 07-08-2011, 07:53 PM

Quote:

Originally Posted by mstewart

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.

mstewart · 07-08-2011, 07:59 PM

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 · 07-08-2011, 08:01 PM

Cook time was three Horus till thigh temp. was 160

landarc · 07-08-2011, 08:17 PM

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.

brbbbq · 07-08-2011, 09:16 PM

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.

bigabyte · 07-08-2011, 09:26 PM

High heat and dry skin is key.

Brewer · 07-08-2011, 11:18 PM

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.

Cook · 07-08-2011, 11:28 PM

325-350 and you're good. You can go higher, but there's no real need.

07-08-2011, 07:40 PM	#1
mstewart Got rid of the matchlight. Join Date: 07-06-11 Location: Amarillo TX Downloads: 0 Uploads: 0	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 ?

07-08-2011, 07:43 PM	#2
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX Downloads: 0 Uploads: 0	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

07-08-2011, 08:17 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-08-2011, 09:26 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	High heat and dry skin is key. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

07-08-2011, 11:18 PM	#9
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA. Downloads: 0 Uploads: 0	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 Damn Straight BBQ Team http://www.facebook.com/DamnStraightBBQ KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

07-08-2011, 07:59 PM	#4
mstewart Got rid of the matchlight. Join Date: 07-06-11 Location: Amarillo TX Downloads: 0 Uploads: 0	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.

07-08-2011, 08:01 PM	#5
mstewart Got rid of the matchlight. Join Date: 07-06-11 Location: Amarillo TX Downloads: 0 Uploads: 0	Cook time was three Horus till thigh temp. was 160

07-08-2011, 09:16 PM	#7
brbbbq Is lookin for wood to cook with. Join Date: 04-08-09 Location: west columbia, texas Downloads: 0 Uploads: 0	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.

07-08-2011, 11:28 PM	#10
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	325-350 and you're good. You can go higher, but there's no real need.

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