AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Chicken Recipes => Topic started by: AZWildcat on June 28, 2010, 07:02:11 pm
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Okay, after going thru the numerous posts regarding the sarcastic responses to "competition" or "bite thru" chicken skin, I figured i'd give it another try. My chicken, esp 1/2 chicken, is good on flavor and moistness (injection / marinade and a little rub). The skin looks great, but is as bite thru as a car tire. Does anyone have a tip for at least making it tolerable and not embarrassing? On the 1/2 bird, you can't exactly pull it all off to work it. Sarcastic responses are accepted and expected, but come on!! Someone??
Also, to any judges...how much of the score is based on the skin texture?
Thx in advance for ALL responses. Your help over the last 6 months has been awsome!
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What temp are you cooking at?
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I'm trying to keep the chicken at 275, but i'm a hesitant to go any higher. Is that enough?
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Yeah, That's a good temp but if you are having issues with getting it the way you want, I would say to experiment with the heat toward the end of the cook.
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Dan, that's hotter than I cook. 225 to 250.
Now , not trying to be sarcastic. Over 90% of the people on here are more than willing to help people get started with the basics. But you also have to understand that these same people have spent thousands of dollars on books, classes, and of course trail and error cooks. Good classes start at $200 and go to $500 plus. The members on here will try to keep you on the right track, but it isn't fair to ask them to give up there secrets.
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Yeah, That's a good temp but if you are having issues with getting it the way you want, I would say to experiment with the heat toward the end of the cook.
Thanks Chris! I'll give it a try........
Dan, that's hotter than I cook. 225 to 250.
Now , not trying to be sarcastic. Over 90% of the people on here are more than willing to help people get started with the basics. But you also have to understand that these same people have spent thousands of dollars on books, classes, and of course trail and error cooks. Good classes start at $200 and go to $500 plus. The members on here will try to keep you on the right track, but it isn't fair to ask them to give up there secrets.
Sure....I completely understand. I'm certainly not looking for anyones secrets. I've been to a school for good money, have the books, been experimenting for about 2 yrs now, ruined more meat than I care to remember (actually threw away 2 racks of spares that went wrong this weekend and couldn't be saved). That whole chicken thing is driving me NUTS! I'd hesitate to give up any secrets too (if i actually had any), but is this something that plagues us all, or am I just spinning my wheels? Thanks jmcrig, I appreciate it.......and I understand!
Is the "bite thru" something judges look for?
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Dan, try googling "butterflied chicken". You may find something that helps. Good luck
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I butterfly mine now, can get it trimmed and looking good. I'll give that a shot. thx!!
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I butterfly mine now, can get it trimmed and looking good. I'll give that a shot. thx!!
Where I was going with my comment was to the different cooking/smoking techniques.
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In the judging class that I took, we were instructed to not judge down for skin not being bite-through. Personally, I think it is a factor with some judges though.
If I take a bite of chicken and get slapped in the face with the skin, it doesnt exactly leave a good first impression.
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If I take a bite of chicken and get slapped in the face with the skin, it doesnt exactly leave a good first impression.
:D
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Hit the chicken with direct high heat for a few minutes at the end of the cook. See what that does.
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I understand how hard this particular task is, too. But I had a KCBS comp where I went back to see if 2 samples were indeed skinless--and they weren't. I have experienced the fabled bite-thru skin. They got 9 for texture! But I won't lower the score if it isn't bite thru. I judge the chicken first. This is another personal philosophy, because KCBS allows for skinless chicken.
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Have you found other ways to cook chicken (not BBQ) that gives you bite through skin? Then try to work those techniques into BBQ.
Example: Most crispy skin is cooked at high heat (Fried, Roasted), and most tender skin is cooked in a high humidity (boiled, steamed).
If you can't cook it at high temps (350+), what about cooking it like the Myron pan method or with a butter soaked cheesecloth.
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Hit the chicken with direct high heat for a few minutes at the end of the cook. See what that does.
I am thinking this is yer best bet. Hit it skin side down on the grill for a few minutes when ya get the bird to temp.
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Hit the chicken with direct high heat for a few minutes at the end of the cook. See what that does.
I am thinking this is yer best bet. Hit it skin side down on the grill for a few minutes when ya get the bird to temp.
Done that...seems to work pretty good on thighs, but when I try the half chicken, dries the white meat just a bit. Got some ideas from a few old books I picked up at Bookmans this week. Gonna try some and modify a few things. I'll let ya'll know. Thanks to those who gave some tips!
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I found out some tips while talking to a chicken producer. Last 2 chicken boxes i turned in sucked. first time i asked for a smaller chicken 2- 2 1/2 pound. this chicken was tender and juicy but was too small. next time I asked for a larger bird around 3 1/2- 4 lb. thights were great, but chicken was tough. I spoke with the chicken dude and now I will try 2 3/4 to 3 lb.
Size does matter with chicken.
see you in Mesquite, nv
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I wouldn't advise anyone to do what I'm going to do but my first comp. I'm turning in skinless. There is no rule against in KCBS judging but I can not get a bite threw skin. My thighs are very juicy and full of flavor but I can't conquer that d$^% skin.
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think high heat at the end Jerry.
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I prefer the term "spatchcocked" rather than "butterflied". Just sounds better IMHO :laugh:
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I prefer the term "spatchcocked" rather than "butterflied". Just sounds better IMHO :laugh:
I've seen some recipes distinguish between the two words. In one Italian cookbook, for example, the instructions to butterfly a whole chicken say to split through the breast leaving the backbone intact and then flatten the bird. Spatchcocking usually implies removing the backbone entirely and then flattening the bird leaving the breast intact. These words can describe two different ways to open up and flatten a chicken, although many folks use the words interchangeably.
At the Hispanic markets called "Pro's Ranch Market" in AZ, I've seen butterflied whole chickens grilling on their Santa Maria style grills with the breast split open and flattened and the backbone still intact. No part of the chicken is missing -- it's just split completely open at the breast and flattened.
The advantage to this method is you get the best of all possible worlds. The chicken is flat, so it grills or roasts more quickly than an upright bird. But you waste nothing. You don't lose the backbone or the oysters as you do with spatchcocking. I love homemade chicken stock, but I buy a bag of necks for the stockpot rather than throw all my backbones in there.
Here's a link to a recipe with photos showing a whole chicken both before and after cooking with the breast split open and the backbone still intact. Scroll down through the recipe to see all the photos:
https://gowstakeout.wordpress.com/tag/roast-chicken/ (https://gowstakeout.wordpress.com/tag/roast-chicken/)