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what are all the crispy skin tricks

tc fish bum

Meat Mopper
169
13
Joined Oct 23, 2013
its been done to death i know but a friend of mine and i got to talking about all the crispy skin tricks there are and i thought it would be kinda kool to see what everyone else does. so here it is: would you share your funky,old school. gastro science, what the hey,  or just regular old poultry skin tricks on this thread. be kinda fun to see.
 

fwismoker

Master of the Pit
4,281
1,030
Joined Dec 31, 2012
High heat...say over 350

Searing

and this is my favorite.  
I've used this torch from HF ...same one used to light my chimney  to give it a quick blast to crisp it up. 
 
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dirtsailor2003

Epic Pitmaster
OTBS Member
21,620
3,319
Joined Oct 4, 2012
Dry the skin before cooking. Run the smoker at 325+. Or direct grill after slow smoking.
 

tc fish bum

Meat Mopper
169
13
Joined Oct 23, 2013
one of my go to is to brine, smoke to perfection, then when its done drop it in the fryer for about 1 or 2 min. kids call it dads chicken bacon. try it with chic. pcs it turns out insane good
 

oldschoolbbq

Legendary Pitmaster
OTBS Member
9,362
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Joined Jul 16, 2008
Well , a well dried skin ( outer and inner surfaces ) and an overnight rest in the 'fridge is a good start . . . and you could get as intricate in your method as you want , but in general , the drier the better and cooked at temps. greater than 300*F . Some folks here use Butter and oils to help. ME , I cook at 300*F and place on a grill to get the skin crispy. Direct heat , scortch that Skin. . . :)-
 

dcarch

Smoking Fanatic
372
17
Joined Mar 19, 2013
A very difficult thing to achieve. If you look at all the cooking shows on TV and on youtube, you will find that even famous chefs can't tell the difference between browned skin and crispy skin.

For some reason, the definition of "crispy skin" is very elastic when it comes to chickens, ducks and turkeys.

Go order a Peking duck in a Chinese restaurant and that is what I called crispy skin.

There are videos on how they do it.

This is one way to make crispy chicken skin.

dcarch

 
 
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tc fish bum

Meat Mopper
169
13
Joined Oct 23, 2013
wow thanks for that one, did you se how long they hung that bird!!!!!!!! i know a few guys that hang game birds, i never have . guess im gonna have to try that on my next pat hunt.
 

tc fish bum

Meat Mopper
169
13
Joined Oct 23, 2013
generally cook at temp (of your choice) then hit it with high heat( of your choice) at end to crisp outside is what we all do more or less. are there any food science guys out there that have something different/interesting you do ? 170 for three hours to an internal of 140 something? threw me for a loop. 560 must have brought  up  remainder. still i must say i have never seen that.
 

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