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First attempt at competition style thighs - Page 2

post #21 of 30
Quote:
Originally Posted by SmokeyMose View Post

First thing, those are absolutely beautiful chicken thighs, Russ!
Please bear with me because I don't know anything about competitions. The first thing I read is that the skin is removed; then I hear about scraping the skins, then bite through. Are you cleaning the skins and then re-attaching?
The glaze sounds great, I just don't understand all the skin talk. Is it removed or not?
Please be patient...

Dan


Dan,

Yes, you do remove the skin off the chicken, lay it out flat and scrape off all the fat that is on the underside of the skin until its thinner than tissue paper. Then you trim the chicken itself and re-attach the skin to the chicken typically with toothpicks, or you can use a "meat Glue" products which is basically a natural enzyme/protein that can "glue" the skin back on the meat.

Basically this makes the skin more crisp and easier to bite through when it is cooked at the lower smoker temps. That way when the judges bite into it it doesn't pull all the skin off in one bite, and your teeth will go through the skin with no more effort than biting the meat itself.

post #22 of 30
Quote:
Originally Posted by Travisty View Post


Dan,
Yes, you do remove the skin off the chicken, lay it out flat and scrape off all the fat that is on the underside of the skin until its thinner than tissue paper. Then you trim the chicken itself and re-attach the skin to the chicken typically with toothpicks, or you can use a "meat Glue" products which is basically a natural enzyme/protein that can "glue" the skin back on the meat.
Basically this makes the skin more crisp and easier to bite through when it is cooked at the lower smoker temps. That way when the judges bite into it it doesn't pull all the skin off in one bite, and your teeth will go through the skin with no more effort than biting the meat itself.
Thank you, Travesty! It makes sense, now.
post #23 of 30
Thread Starter 
I've never used toothpicks. When I bought the chicken I looked for packs with extra skin. I did some today for the 3rd day in a row and none of the skin shrunk up to the point where it exposed the meat. I think a big part of it is trimming and squaring the meat after removing the skin
post #24 of 30
I tried them this weekend with the Parkay on the top instead of the bottom, and I'm not sure what the magic is there, but I got perfect bite through skin! First time I've been able to do that.
Another thing I did was put the skin right on the meat(no rub between the two, like some people recommend) right after trimming and scraping, then put them in the fridge for a couple hours to rest, and the skins stayed on perfectly through the cook, no meat glue, and no toothpicks!

*Sorry to highjack your post, just glad to get your great advice, which has been working out nicely!

Here are some pics:
Tried a few different rubs again, put the Parkay on top, and a bit in the pan.

Turned out nicely:
post #25 of 30

lets eat

post #26 of 30
Thread Starter 
No worries that's what this forum is for! I'm glad it worked out! I know the feeling you got when it finally worked. I love BBQ chicken but try after try I didn't like mine when I made it on the smoker! Those days are over now. Should be mentioned I tried putting the parkay on under the skin and on top and it made my skin slide around and shrink. Won't do that again. I made chicken 4 days in a row haha my wife is sick of chicken!
post #27 of 30
Quote:
Originally Posted by russmn View Post

 I made chicken 4 days in a row haha my wife is sick of chicken!

 

I feel you on that too! Been making chicken 2-3 times a week for 2 months now getting ready for this comp. The wife is ready for me to move onto my Rib practice now.

Only ever did like rotisserie style chickens before, and was never happy with any of them, other than one that I did spatchcock. Gonna try another one of those now with these tricks as the skin was the main issue before.

post #28 of 30

I am ready for some chicken!!! Send some to me please!!:drool:

post #29 of 30

Dang guys your making me hungry for chicken now    so if you have any extra samples throw them my way 

post #30 of 30

Looks like championship chicken to me!

 

Point!

 

Disco

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