Questions for the Competion Guys...

[chef jimmyj]

I have been watching the BBQ Pitmasters show for 3 years and am confused by the Chicken. If I am correct the goal is "Bite Through Skin" and "Tender, Juicy Chicken". We all go to great lengths to Smoke our Chicken and get Crispy Skin...So what are you Comp' guys doing to get Soft, bite through skin? How are you cooking it? At what Temp? How long? Are you starting skin side down with liquid to braise and soften the skin then turning it skin up to get color? Ok I'll stop the questions. Thanks...JJ

 

[miamirick]

good question!    looking forward to the answers   hopefully something besides the standard,  mayonaise or oil on the skin or just raise the temps!

 

[dewetha]

Do to any early fathers day gift - a nook - i purchased Myron Mixon's book and he talks about his cup cake chicken. iirc he cooks it skin down in liquid for a time then flips to brown it

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[diggingdogfarm]

For thighs, I remove the skin entirely and scrape off as much fat as possible.
Re-apply the skin...add rub...dry throughly.
In the smoker on high heat..... rest in a moist environment for 15- 20 minutes after cooking.

Whole, half or spatchcocked birds....remove as much fat from the skin as possible by trimming and scraping...a 30 second dunk in hot water, followed by a dunk in ice water...repeat.
Add rub to skin and dry skin to the touch before placing in the smoker at high heat... rest in a moist environment for 15- 20 minutes after cooking.

The skin is always "bite-through", never rubbery or gummy.


~Martin

 

[cliffcarter]

There was a show on Food Network that originally aired 6 or 7 years ago that followed several  teams at a competition. One of the competitors was testing his chicken thighs for turn in and when he bit into a piece the skin slid off  and was left hanging from his mouth. So now he says something to the effect that I may have a problem with my chicken, I like to have "bite through" skin and this is not good enough. Then his wife takes a piece and bites it and ,low and behold, it's got "bite through" skin, the day is saved

. Now I am not a competitor but I am pretty sure that bite through skin is not one of the judging criteria for chicken. IMHO all the hooha and discussion about it can be traced back to this show on FN. BTW they rerun it every year at the beginning of summer, so you may be able to watch it soon.