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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-21-2007, 06:50 PM   #1
jpw23
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Default Chicken skin

I cooked a couple of birds sunday and while they looked really good, the skin was so tough you could hardly cut it with a knife.....i used one of my sauces as a glaze and I think that might be the problem, too much sugar...I guess...any suggestions?
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Unread 05-21-2007, 06:51 PM   #2
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It's the smoke not the sauce! It makes bird skin tough. May want to bump the heat in the end of a smoke session with birds.
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Unread 05-21-2007, 06:52 PM   #3
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Don't think it's your sauce JP. Chicken skin can be a tough nut to crack sometimes. Higher heat at the end of the cook seems to help for me.
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Unread 05-21-2007, 06:55 PM   #4
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I'll give that a try next time....thanks guys
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Unread 05-21-2007, 06:57 PM   #5
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You can also try drying out your skin by air chilling it in the fridge overnight. Helps pull the moisture out of the skin.
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Unread 05-21-2007, 06:59 PM   #6
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Quote:
Originally Posted by Plowboy View Post
You can also try drying out your skin by leaving air chilling it the fridge overnight. Helps pull the moisture out of the skin.
Another good suggestion These things came right out of the packaging, got rubbed and on the cooker.
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Unread 05-21-2007, 07:00 PM   #7
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Quote:
Originally Posted by Plowboy View Post
You can also try drying out your skin by leaving air chilling it the fridge overnight. Helps pull the moisture out of the skin.
Good advice. A light dusting of corn starch will do the same thing. Draws the moisture out.
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Unread 05-21-2007, 07:02 PM   #8
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I had no idea that these hens would be so tricky to cook
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Unread 05-21-2007, 08:36 PM   #9
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Quote:
Originally Posted by Kevin View Post
Good advice. A light dusting of corn starch will do the same thing. Draws the moisture out.

Really? That's pretty darn cool. Do you rub it in or just dust it?
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Unread 05-22-2007, 09:09 AM   #10
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Quote:
Originally Posted by Kevin View Post
Chicken skin can be a tough nut to crack sometimes. Higher heat at the end of the cook seems to help for me.
Yup. Last chicken I did went to the plate straight off the WSM. Was like chewing an inner tube. Try the high heat.

I like the air dry in the fridge idea too. I will try that this weekend.
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Unread 05-22-2007, 01:10 PM   #11
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Hasn't anybody told you yet, chicken skin is evil. It will make you fat and cause your heart to explode!!!
When I smoke chicken I just get 10lbs of hinnies and when I pull them off I let them cool a smidge and then just pitch the skin (alright, I eat a few pieces) and pull the meat, bag, vacusuck, freeze.

Had a bag the other night, made chicken tostadas with melted mex-cheese, re-fried beans, spanish rice.
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Unread 05-22-2007, 01:35 PM   #12
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If chicken is all I am cooking I cook between 250* & 300* (usually closer to the 300* mark for about 3 hours), I use more salt in my chicken rub also, it draws the moisture out. Cooking this way I still get a juicy bird & nice crisp skin.

I think it was Chris Lilly that said chicken can take a lot of salt & a lot of smoke...

Try the Big Bob Gibson's White Sauce on Chicken...Awesome!
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Unread 05-22-2007, 01:37 PM   #13
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That happened to me once, I sprayed down A LOT durring the cook, and thought that was the reason...
I'll try high heat at the end also....
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Unread 05-22-2007, 01:41 PM   #14
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I have never had this problem myself. hmmmmmmm. I must be doing something right.
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