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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 01-09-2008, 06:47 PM   #1
D.F. Expat
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Default Chicken Skin

Brothers, this is my major weakness , I can get the flavor and moisture perfect smoking anywhere between 225 and 300 but the skin always comes out like rubber! What the heck am I doing wrong here? I tried more heat but that just ripped the skin but still left it rubbery. Should I smoke as normal but pull a little early and place it over the coals to crisp it up or?
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Unread 01-09-2008, 07:47 PM   #2
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you can do that, or for bird smoke between 325-375.i've even heard of people dropping bird into a cajun cooker for just a few mins then smoking.- personally that works great for quail for me.
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Unread 01-09-2008, 07:58 PM   #3
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1 very important thing to crispy skin is to make sure you pat the pieces dry dry dry. Surface moisture will hose your skin regardless of cooking temp. Either air dry or pat very dry and cook at the temps blues stated above.
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Unread 01-09-2008, 08:02 PM   #4
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i know this is more work.. but the other night i made wings smoked them at 250 for maybe a hour and a half.. to give them some good smoke. then i deep fryed them in my wok.. crisp skin and great smoke taste along with the hot sauce.. it was the best chicken wings i have ever made..
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Unread 01-09-2008, 09:03 PM   #5
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Thx guys, will try the high heat again and be sure skin is dry, never knew about the dry skin!
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Unread 01-09-2008, 09:14 PM   #6
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I like to let my chicken air dry for a day in the frig. Wash/rinse, pat dry and leave uncovered in the frige................of course all that goes down hill if you marinate before cooking which most of us do for comps.
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Unread 01-10-2008, 09:24 AM   #7
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There is a recipe floating on the web that is called Jumpin Jim's Competition Chicken Thighs. This may be some help to you. I personally cook mine at a very high heat like 350*, adding grill marks and such. It usually takes 45 minutes to do mine the way I like them. The skin is edible. Below is a picture of mine. I don't have a picture of the Jumpin Jim's, but here is a link to the recipe.
Jumpin Jim's Chicken Thighs

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Unread 01-10-2008, 09:41 AM   #8
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RCS,
these thighs look fantastic! i think an important part of getting the skin right is to pin it on the bottom so it don't shrink and thicken up. for me keeping it as thin as possible is important. do you pin yours? also what do you think about grill marks for comps. i try not to get them but i like the way those look.

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Unread 01-10-2008, 09:56 AM   #9
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I haven't tried pinning mine but it makes sense... Next chicken night I'm going to give it a shot!!!
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Unread 01-10-2008, 12:10 PM   #10
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RCS

That thread on Jim's chicken was outstanding. I am going to try it with both his ingredients and my own and see how it comes out. Now I have to go order some Head Country stuff. I need a new set of cabinets just for my spices!!!
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Unread 01-10-2008, 12:17 PM   #11
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What do you guys pin the skin with?
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Unread 01-10-2008, 12:17 PM   #12
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So am I to take from this that I can't have crispy skin and smoked chicken together unless I fry it after smoking?
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Unread 01-10-2008, 12:28 PM   #13
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Quote:
Originally Posted by HB-BBQ View Post
What do you guys pin the skin with?
Toothpicks. Just don't forget to remove them, especially in a competition, you'll be disqualified!
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Unread 01-10-2008, 12:47 PM   #14
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Quote:
Originally Posted by Larry Wolfe View Post
Toothpicks. Just don't forget to remove them, especially in a competition, you'll be disqualified!
Thanks, that was what I figured but I wasnt sure if they would burn up when cooking on high heat. I figured presoaking them would help there.
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Unread 01-10-2008, 12:52 PM   #15
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Make sure you don't use colored toothpicks or you will have red or blue stripes in your chicken!! NUTZ
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