Anyone tried this with chicken skin?

altomari8868 · 01-01-2011, 12:54 PM

So I am thinking of the 10 past practice chicken runs and skin. I have an offset and was wondering if anyone has ever used a hambuger basket at the end of the smoke to get the chicken down nice and close to the embers in the fire box. My thought was, I could easily keep turning it and wondered if it helps with the rubbery skin... I tried a quick search and did not see the topic.... Just a thought, I was hoping someone else may have had some luck with it...
Thanks all...

Ron_L · 01-01-2011, 12:58 PM

Lots of teams use a basket for cooking chicken. It makes it easier to turn the pieces.

Jacked UP BBQ · 01-01-2011, 05:23 PM

Will not work to get bite through IMO.

Candy Sue · 01-01-2011, 07:21 PM

I've found that if you want crispy skin, don't sauce. I've tried various stuff to get crispy skin from spritzing with sugar water, dusting with corn starch, scraping inside of skin before cooking. All is lost when the sauce goes on. And I can't imagine turning contest chicken in without a finishing glaze of sauce!

Against The Grain · 01-01-2011, 08:18 PM

I read rubbing with mayo will make skin crisp. I haven't tried it yet.

Red Valley BBQ · 01-01-2011, 10:03 PM

Quote:

Originally Posted by Against The Grain

I read rubbing with mayo will make skin crisp. I haven't tried it yet.

It will work, but you have to be very exact in how much you use. Too much or too little will not result in bite through skin. Sometimes it causes the skin to bubble as though it has been fried.

Scottie · 01-02-2011, 07:34 AM

Why spend all that time to get crispy skin, then throw a hot piece of chicken in a closed styrofoam container? You know what happens? Steam.... somethings are not attainable no matter how hard you try.

Do your practice cooks and throw your chicken in a turn in box and leave for 15 minutes and check the skin....

Dale P · 01-02-2011, 07:48 AM

I cant figure out why anyone would want crispy bbqed chicken.

TN_BBQ · 01-02-2011, 10:08 AM

Quote:

Originally Posted by Dale P

I cant figure out why anyone would want crispy bbqed chicken.

I think he simply means he wants bite-through skin and not that rubbery stuff that comes completely off with the first bite.

JD McGee · 01-02-2011, 10:13 AM

I shoot for flavor first...if the skin is bite thru that's a bonus...

Lots of techniques out there...I think Jumpin' Jim's is what most folks use...or a derivation of it...good luck!

crehr · 01-02-2011, 10:46 PM

I'm going to try the mayo trick next week

roksmith · 01-03-2011, 06:05 AM

I've found 2 pretty much foolproof ways to get bite thru skin.
1. scrape the skin. if you get the fat out of there, the skin is so thin it can't help but be bite thru.. it's normally almost see thru.
2. some sort of braise. I' ve used the Jack's old South and the Jumpin Jim's method. The skin won't be crispy, but by sitting in liquid for a decent amount of time, it will be nice and soft and bite thru.

Those being said....as previously stated... taste is king

Divemaster · 01-04-2011, 03:25 PM

Quote:

Originally Posted by Jacked UP BBQ

Will not work to get bite through IMO.

I agree... If the skin sticks to the basket, you're screewed....

msavard · 01-04-2011, 03:50 PM

Crispy chicken skin is a direct result of cooking temps poaching the skin the subcutaneous fat. If you're not cooking at 350+ you're going to have to resort to all sorts of tricks to avoid that rubbery smoked chicken skin.

Leave the meat uncovered in the fridge for 6-8 hours prior to going on the smoker.

Brush the skin with melted butter

Consider working in at least 10-15 mins of high temps (350+) in your cooking process either by cranking the smoker and cutting back, or hitting them with higher indirect heat in the middle or at the end.

We generally don't compete in poultry (outside hot wings which are smoked/fried) so I can't speak to any specific method that yields perfect results.... only regurgitating what has worked decently for us in a casual environment as well as what i've read on various forums.

01-01-2011, 12:54 PM	#1
altomari8868 On the road to being a farker Join Date: 09-12-10 Location: ST George, Ga Downloads: 0 Uploads: 0	Anyone tried this with chicken skin? So I am thinking of the 10 past practice chicken runs and skin. I have an offset and was wondering if anyone has ever used a hambuger basket at the end of the smoke to get the chicken down nice and close to the embers in the fire box. My thought was, I could easily keep turning it and wondered if it helps with the rubbery skin... I tried a quick search and did not see the topic.... Just a thought, I was hoping someone else may have had some luck with it... Thanks all...

01-01-2011, 12:58 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Lots of teams use a basket for cooking chicken. It makes it easier to turn the pieces. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-01-2011, 05:23 PM	#3
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Will not work to get bite through IMO. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

01-01-2011, 08:18 PM	#5
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston Downloads: 0 Uploads: 0	I read rubbing with mayo will make skin crisp. I haven't tried it yet. __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team

01-02-2011, 07:48 AM	#8
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	I cant figure out why anyone would want crispy bbqed chicken. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

01-01-2011, 07:21 PM	#4
Candy Sue Full Fledged Farker Join Date: 09-03-09 Location: Pine Bluff, AR Downloads: 0 Uploads: 0	I've found that if you want crispy skin, don't sauce. I've tried various stuff to get crispy skin from spritzing with sugar water, dusting with corn starch, scraping inside of skin before cooking. All is lost when the sauce goes on. And I can't imagine turning contest chicken in without a finishing glaze of sauce!

01-02-2011, 07:34 AM	#7
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	Why spend all that time to get crispy skin, then throw a hot piece of chicken in a closed styrofoam container? You know what happens? Steam.... somethings are not attainable no matter how hard you try. Do your practice cooks and throw your chicken in a turn in box and leave for 15 minutes and check the skin....

01-02-2011, 10:13 AM	#10
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	I shoot for flavor first...if the skin is bite thru that's a bonus... Lots of techniques out there...I think Jumpin' Jim's is what most folks use...or a derivation of it...good luck! __________________ Wine Country "Q" Competition BBQ

01-02-2011, 10:46 PM	#11
crehr Is lookin for wood to cook with. Join Date: 07-04-10 Location: huntley il Downloads: 0 Uploads: 0	I'm going to try the mayo trick next week __________________ Smokin' Tatsy BBQ of Huntley 2-WSM 18" Knock-off Green Egg

01-03-2011, 06:05 AM	#12
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio Downloads: 0 Uploads: 0	I've found 2 pretty much foolproof ways to get bite thru skin. 1. scrape the skin. if you get the fat out of there, the skin is so thin it can't help but be bite thru.. it's normally almost see thru. 2. some sort of braise. I' ve used the Jack's old South and the Jumpin Jim's method. The skin won't be crispy, but by sitting in liquid for a decent amount of time, it will be nice and soft and bite thru. Those being said....as previously stated... taste is king __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

01-04-2011, 03:50 PM	#14
msavard Full Fledged Farker Join Date: 01-03-11 Location: Memphis, TN Downloads: 0 Uploads: 0	Crispy chicken skin is a direct result of cooking temps poaching the skin the subcutaneous fat. If you're not cooking at 350+ you're going to have to resort to all sorts of tricks to avoid that rubbery smoked chicken skin. Leave the meat uncovered in the fridge for 6-8 hours prior to going on the smoker. Brush the skin with melted butter Consider working in at least 10-15 mins of high temps (350+) in your cooking process either by cranking the smoker and cutting back, or hitting them with higher indirect heat in the middle or at the end. We generally don't compete in poultry (outside hot wings which are smoked/fried) so I can't speak to any specific method that yields perfect results.... only regurgitating what has worked decently for us in a casual environment as well as what i've read on various forums. __________________ Slab Yo Mama BBQ Team : Memphis, TN - "Slow Smoked & Whiskey Bent Since 2003"

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Chicken skin	mstewart	Q-talk	9	07-08-2011 11:28 PM
yellow skin or white skin (chicken)	Podge	Q-talk	6	08-01-2008 03:32 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