Chicken Skin

D.F. Expat · 01-09-2008, 05:47 PM

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?

blues_n_cues · 01-09-2008, 06:47 PM

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.

Larry Wolfe · 01-09-2008, 06:58 PM

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.

Hiloboy · 01-09-2008, 07:02 PM

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..

D.F. Expat · 01-09-2008, 08:03 PM

Thx guys, will try the high heat again and be sure skin is dry, never knew about the dry skin!

Mitch · 01-09-2008, 08:14 PM

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.

River City Smokehouse · 01-10-2008, 08:24 AM

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

rookiedad · 01-10-2008, 08:41 AM

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.

phil

Divemaster · 01-10-2008, 08:56 AM

I haven't tried pinning mine but it makes sense... Next chicken night I'm going to give it a shot!!!

Porky · 01-10-2008, 11:10 AM

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!!!

HB-BBQ · 01-10-2008, 11:17 AM

What do you guys pin the skin with?

D.F. Expat · 01-10-2008, 11:17 AM

So am I to take from this that I can't have crispy skin and smoked chicken together unless I fry it after smoking?

Larry Wolfe · 01-10-2008, 11:28 AM

Quote:

Originally Posted by HB-BBQ

What do you guys pin the skin with?

Toothpicks. Just don't forget to remove them, especially in a competition, you'll be disqualified!

HB-BBQ · 01-10-2008, 11:47 AM

Quote:

Originally Posted by Larry Wolfe

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.

yelonutz · 01-10-2008, 11:52 AM

Make sure you don't use colored toothpicks or you will have red or blue stripes in your chicken!! NUTZ

01-09-2008, 05:47 PM	#1
D.F. Expat Full Fledged Farker Join Date: 04-26-07 Location: Mexico City Downloads: 0 Uploads: 0	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? __________________ Stoked UDS 2.0 and OTS Formerly known as Smokin Newbie

01-09-2008, 06:47 PM	#2
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky. Downloads: 0 Uploads: 0	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. __________________ Blues_n_Cues BBQ Concessions & Catering

01-09-2008, 07:02 PM	#4
Hiloboy Full Fledged Farker Join Date: 03-10-05 Location: Hilo, Hawaii Downloads: 0 Uploads: 0	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.. __________________ #1,WSM #2,Big Green Eggs(large) a #2 La Caja China # 2 Weber kettle gold 22.5 The best smoke for making Q... is made from grass skirts...

01-09-2008, 08:03 PM	#5
D.F. Expat Full Fledged Farker Join Date: 04-26-07 Location: Mexico City Downloads: 0 Uploads: 0	Thx guys, will try the high heat again and be sure skin is dry, never knew about the dry skin! __________________ Stoked UDS 2.0 and OTS Formerly known as Smokin Newbie

01-09-2008, 08:14 PM	#6
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	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. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

01-09-2008, 06:58 PM	#3
Larry Wolfe is one Smokin' Farker Join Date: 12-15-05 Location: Bealeton, Virginia Downloads: 0 Uploads: 0	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.

01-10-2008, 08:24 AM	#7
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	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 __________________ "Please let me be the person my dog thinks I am." ~Author Unknown* 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

01-10-2008, 08:41 AM	#8
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y. Downloads: 0 Uploads: 0	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. phil

01-10-2008, 08:56 AM	#9
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I haven't tried pinning mine but it makes sense... Next chicken night I'm going to give it a shot!!! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

01-10-2008, 11:10 AM	#10
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl. Downloads: 0 Uploads: 0	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!!! __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

01-10-2008, 11:17 AM	#11
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	What do you guys pin the skin with? __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

01-10-2008, 11:52 AM	#15
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca Downloads: 0 Uploads: 0	Make sure you don't use colored toothpicks or you will have red or blue stripes in your chicken!! NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!!

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