Chicken Skin - To Braise or Not to Braise

I had posted this in Q-Talk, but someone suggested I post it here. Which is logical because I AM working on a method in hopes of entering my first KCBS comp in September.

The general consensus over there was to employ the boiling water method.


So I've read a pile on the subject at the forums here and taken a lot of notes. AND cooked a LOT of chicken.

Some have mentioned that the steaming action from a covered pan with liquid in the bottom will tenderize the skin and make it bite-through. I've been working on a method for that with the chicken sitting on a rack just above the liquid, but I'm not having a lot of luck.

I was hoping not to have to braise because it would seem you would lose a fair amount of rub that way and I've got the flavor right where I want it. And it seems odd to me that, with the skin side up, the entire skin is not getting fully braised. But if it works, it works, I suppose.

I've been dry brining overnight with salt on the outside of both sides.

I've tried the full gamut from the cheap stuff to the organic. I'm doing both thighs and drums.

Sunday I did a run with no steam at 350. The skins weren't rubbery. Sort of bite-through, but sort of tough. I won't be doing that again.

Was thinking about doing the boiling water method, cooking at 350 next time. Would dry brine overnight. Then boiling water on the skins. Then rub and cook.

Or should I just give up and braise the lower halves of them in butter or chicken stock in a covered steam pan?

Chodempole said:

So something in your process is giving you the unwanted results. Take your pick, pit temp, internal temp, etc..

Click to expand...

Yeah, I definitely don't take them anywhere near that internal temp.

More like 175.

My meat is incredibly juicy. Is yours still plenty juicy at 200+?

Kimo1 said:

I'm guessing you have tasted good comp bbq before? If not, go take a class, judge a contest, or something. I only say this as your flavor may be what you are looking for yet the judges may be looking for something else.

Cheers!

Click to expand...

I haven't. But it's not for a lack of trying.

A few years back there was one a half hour a way. I've always regretted not attending... because they've been few and far between ever since. At the time I had no idea just how rare they would become in my area.

The only one that's even remotely close to me this year is just under a thousand miles away. And that's if it doesn't get canceled. It's scheduled for April in Boulder, CO.

So flavor-wise, I'm just going to have to give my best based on what I've been seeing people do around here.

I'm experimenting with the Blues Hog Champions' Blend sauce right now. Given the high cooking temps in the pellet pooper, hard to get a ton of smoke flavor, even with my Lumber Jack Hickory. So I figured some of that liquid smoke some of the guys are complaining about... may actually help my chicken. We'll see.

Ribs will still get the full Swamp Boys treatment. I feel I've got those pretty well dialed. At least that's what the friends and family tell me every time I blind test those against another combo. But again... we'll see what the judges have to say about that.

Thanks for the tips!

gettinbasted said:

Do yourself a favor and join The BBQ League. Lots of proven comp recipes/techniques/theory on the cheap.

Click to expand...

Is it safe to ASSume you mean this BBQ League?

https://www.thebbqleague.com
.

masque13 said:

^ is it safe to say that would be "cock blocking" the BBQ league????? I'm thinking it would since we're talking about chicken right?

Click to expand...

gettinbasted said:

Lol. I’d say so.

No skin off my back. I’m just tossing it out as a potential resource. If I’ve violated a board policy, feel free to moderate me. I’ve often found that you get what you pay for... :shocked::wacko::loco::roll::icon_shy

Click to expand...

Yeah, that was pretty good, masque13. :-D

Burnt solved it for me. He's been incredibly helpful. The family says it's the best ever. He has my great appreciation. And now we're on to the appearance and recipe honing process.

Regardless, I had always planned on joining. Based on everything I'd read about the league thus far, a hundred clams seemed like a no-brainer. To his credit, the cock blocker highly recommended it too during our conversations.

So I just plunked it down.

I can do killer ribs in my sleep now and my chicken is very close to where I want it. Time to take my brisket and pork to the comp level.

It will also be interesting to see if you/they/Loot 'N Booty... can really help this able west coaster with tri-tip. I figure there's always something to be learned from any capable cook, so I'm lookin' forward to that class too.

Fun stuff!

Thanks everyone for all the great advice.
.