Comments on: Bite Through Smoked Chicken Skin http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/ All the Hot You Can Handle Wed, 10 Mar 2010 16:13:26 +0000 http://wordpress.org/?v=2.0.4 by: Chuck Marting http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-78144 Wed, 20 May 2009 00:43:30 +0000 http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-78144 I have a friend who actually removes the skin and then scrapes the underside of the skin, removing fat and then replaces the skin onto the chicken securing it with toothpicks and then removing the toothpicks just prior to eating. Just another idea to ponder! I have a friend who actually removes the skin and then scrapes the underside of the skin, removing fat and then replaces the skin onto the chicken securing it with toothpicks and then removing the toothpicks just prior to eating. Just another idea to ponder!

]]> by: Borg http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-78015 Mon, 18 May 2009 15:21:11 +0000 http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-78015 Brining is always a good idea, as are rubs. The rub adds flavor, but salt will not draw out fat or gelatinized collagen. Better to first loosen the skin from the surface of the meat, then prick several small holes in the skin using a bamboo skewer prior to cooking. (Do not pierce the meat.) This will allow the fluids to flow out and the skin will become crispy. Since chicken fat is continually flowing through your prick marks over the surface of the skin it should be unnecessary to spray it with Pam. Brining is always a good idea, as are rubs. The rub adds flavor, but salt will not draw out fat or gelatinized collagen. Better to first loosen the skin from the surface of the meat, then prick several small holes in the skin using a bamboo skewer prior to cooking. (Do not pierce the meat.) This will allow the fluids to flow out and the skin will become crispy. Since chicken fat is continually flowing through your prick marks over the surface of the skin it should be unnecessary to spray it with Pam.

]]> by: Tim http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-74536 Fri, 27 Mar 2009 20:31:18 +0000 http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-74536 Type your comment here. Bacon grease instead of Pam Just a thought, might have to experiment Tim Type your comment here.
Bacon grease instead of Pam
Just a thought, might have to experiment
Tim

]]> by: Bobby Reveles http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-70797 Thu, 12 Feb 2009 17:21:49 +0000 http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-70797 How much time does it take to cook thighs and drum sticks? How much time does it take to cook thighs and drum sticks?

]]> by: john craig http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-52837 Wed, 24 Sep 2008 18:10:54 +0000 http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-52837 Type your comment here. thanks for the tips ill try it, although that is a awfull lot of salt maybe u can do that day before and brussh off. just a thought Bandit Smoke Type your comment here. thanks for the tips ill try it, although that is a awfull lot of salt maybe u can do that day before and brussh off. just a thought

Bandit Smoke

]]> by: Kevin Murray http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-26737 Tue, 22 Apr 2008 20:14:20 +0000 http://getyourgrillon.net/2008/04/21/bite-through-smoked-chicken-skin/#comment-26737 Rubbery skin is a problem when smoking chuicken. I've found that if you want crispy chicken skin, low and IS NOT the way go. I think your spot on w/the brine and airing/drying. I tend to disagree w/the high salt rub, too much salt can overpower the flavor pretty quickly. I prefer to make a paste w/my rub, mixing it w/Italian dressing and working it under the skin. I also think your temp range is on the low side, I've had much more crispy skin success w/temps in the 250-300 range. I've also fired up the grill and threw the chicken on for a few minutes just before serving to crisp the skin. But I never sauce my smoked chicken either. Rubbery skin is a problem when smoking chuicken. I’ve found that if you want crispy chicken skin, low and IS NOT the way go. I think your spot on w/the brine and airing/drying. I tend to disagree w/the high salt rub, too much salt can overpower the flavor pretty quickly. I prefer to make a paste w/my rub, mixing it w/Italian dressing and working it under the skin. I also think your temp range is on the low side, I’ve had much more crispy skin success w/temps in the 250-300 range.

I’ve also fired up the grill and threw the chicken on for a few minutes just before serving to crisp the skin. But I never sauce my smoked chicken either.

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