chicken skin

[Smokeone]

Alright fellers, i know there is such a thing as bite through skin. How do you get that? Is it possible on a whole chicken?

[Frank_Cox]

I know docmorgan can prolly answer this better than me but here goes my best stab at it...
Butter. when I smoke chicken thighs i put a square of butter on the skin and that yields the bite through skin

[Gizmo]

It takes some serious heat - fast to break down skin.
Foil it for 30 minutes.
You will need to add a little liquid as you seal it up to do the steaming.
Butter, water, apple juice, beer - pick your favorite...

[Smokeone]

Thanks for the tips. i will try them out. who knows i may get it right .

[The Czar]

Keep in mind that the "bite thru skin" is like a big thing in competition....me....I don't hold much stock in it....I'm all about the flavors....

[Frank_Cox]

Just so it's not the leather kind, right dc?

[The Czar]

Right.....but I will admit that chicken Tom made in Shawnee was damn good.....

[Smokeone]

DC, I know that is a comp term (sounds cool tho!), I was just trying to get away from leather. I did have good flavor, just alot leathery. I think i will try "lubin it" while smoking and then try to crisp it over high heat. If that doesn't work, I'll keep trying. Alcohol and smoke, how can a guy go wrong.

[The Czar]

....you can never go wrong with alcohol and smoke.....Tom will hopefully share that reciepe with us?

[Tom_Heath]

Oh great, now I gotta try and tap into the history section of the memory banks. LOL.

If memory is serving me correct. That chicken was striped of its skin I thought. But now I am not sure, gonna have to go look at comp pics.

Any ways there is two ways that I do the chicken.
1. Skin less boneless thighs to start.
Soak in Italian dressing in a Ziploc. The longer the better.
Then they go into a large size muffin pan which has a 1 inch hole in the bottom of each pan.
They cook over about 220/250 till the thick meat is up around 150/160.
Rest um and serve.

2. Bone in thighs.
Peel the skin almost all the way off. Leave a tad bit attached.
Same bath in Italian.
Oh heck.......olive oil rubbed all over after u rinse the dressing off. Rinsing is a MUST, it WILL burn bad if you don't rinse.
This is for both methods.
A little rub all over and under the skin.
Cook like above, rest an hour and serve.

Its always an option to slap um on the grill, after the rest before tearing into the tasty juicy madness.

I am now a firm believer in the EVOO.
It works wonders on every single thing I try it on.

EVOO with salt and pepper is simply the bomb on a brisket.

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[The Czar]

[Gizmo]

EVOO?

[Tom_Heath]

Sorry, extra virgin olive oil (evoo)
My bad

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[Gizmo]

Oh! - I use ETOO from Bertolli

[The Czar]

Oh! - I use ETOO from Bertolli

.....Extra Thim Olive Oil ?

[Smokeone]

Come on DC Extra tight olive oil

[The Czar]

Come on DC Extra tight olive oil

Yeah baby...that's what I'm talking about!!

[Gizmo]

THIN! THIN! - for the last time, THIN!

[Smokeone]

My bad

[Frank_Cox]

hahaha!

[The Czar]

THIN! THIN! - for the last time, THIN!

Holy crap dude..don't get your depends bunched up!!

[Smokeone]

DC you just had to use the tongue didn't you?

[The Czar]

Every chance I get!!!

[Tom_Heath]

I think I just a puddy cat......nice avatar DC, l like it.

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[The Czar]

I think I just a puddy cat......nice avatar DC, l like it.

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