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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 02-06-2013, 07:20 PM   #1
schmitty28
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remove my skin from thighs to scrape for fat to get bite through skin but how do you put it back on and keep it on without it coming off during tasting have used toothpicks to secure it during cooking but still comes off and sometimes shrinks I do not season under the skin or have marinade there either as this would cause it to pull off as well any suggestions have heard of some kind of moo glue or something like that some sort of enzyme any suggestions
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Unread 02-06-2013, 07:47 PM   #2
Hawg Father of Seoul
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We never have that problem, but do not boil ours in margarine either.

Cut back on the fake butter.
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Unread 02-06-2013, 07:56 PM   #3
didisea
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Meat Glue.
But one way is to leave the skin attached on one side, then scrape the fat off.
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Unread 02-06-2013, 08:07 PM   #4
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Do you leave the bone in or take it out?

I take mine out and then cut down the chicken so that it is small enough for the skin to wrap all the way around it. The weight of the chicken sitting on top of the skin keeps it in place and as it cooks. One the chicken is done the skin shrinks up causing it to stay in place when biting it. Think shrink wrap as far as the skin in concerned.

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Unread 02-06-2013, 08:10 PM   #5
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Try modernist pantry.com also available on amazon search meat glue.
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Unread 02-06-2013, 08:57 PM   #6
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Please dont put meat glue on chicken. If you trim the thigh down and have a big enough skin it should wrap around the top just right. Just keep practicing with the trimming and shape of the meat.
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Unread 02-07-2013, 03:22 AM   #7
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egg whites
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Unread 02-07-2013, 06:09 AM   #8
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Leave the skins large enough, and trim down the thighs enough so the skin wraps around and touches itself. During the cooking process the skin will cook together and "fuse".
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Unread 02-07-2013, 06:24 AM   #9
Granny's Gang Barbeque
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Quote:
Originally Posted by BigBellyBBQ View Post
egg whites
Egg Whites? Can we get some more info on this please.
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Unread 02-07-2013, 06:28 AM   #10
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Chicken picks-more to follow next week.
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Unread 02-07-2013, 07:42 AM   #11
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Quote:
Originally Posted by schmitty28 View Post
remove my skin from thighs to scrape for fat to get bite through skin but how do you put it back on and keep it on without it coming off during tasting have used toothpicks to secure it during cooking but still comes off and sometimes shrinks I do not season under the skin or have marinade there either as this would cause it to pull off as well any suggestions have heard of some kind of moo glue or something like that some sort of enzyme any suggestions
This is probably the longest runon sentence I have ever seen.
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Unread 02-07-2013, 05:15 PM   #12
didisea
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We got what he meant. Why use punctuation? It's only taking up valuable computer storage space. Like my Dad said, "Why should I use the turn signal? It's only going to burn the bulb out."
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Unread 02-08-2013, 02:33 AM   #13
BigBellyBBQ
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brush a little egg white on the meat before youwrap the skin around,
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Unread 02-08-2013, 07:11 AM   #14
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while not absolutely necessary, meat glue is a guarantee. if it's OK for IQUE(per the book)it's OK with me.

it's completely undetectable.
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Unread 02-08-2013, 07:37 AM   #15
Granny's Gang Barbeque
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Meat glue is $100 for 2 lbs. I'll try the egg whites first.
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