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Chicken Skin

post #1 of 6
Thread Starter 

What tips do you have for getting good chicken skin on a slow smoked chicken.

 

Particularly when you're doing a number of different items on the grill and can't have the higher temps that simplify chicken skin.

post #2 of 6

This is a question that has dogged competition cooks for years, with some of them carefully removing the skin from chicken thighs, rendering the fat, and then refitting it to the thighs to finish cooking. A whole chicken that is smoked at temperatures in the 225 to 250 range will necessarily have the dreaded rubbery skin. That's why I prefer to smoke my chicken over low temps for an hour or so, and then finish it at a higher temp (350) to finish cooking and to crisp the skin.

post #3 of 6
Thread Starter 

I've heard rumors of success with a mayonnaise slather too. Haven't tried that one yet.

post #4 of 6

That would make sense to me since your basically putting a layer of fat on the chicken. The only issue I would see is the taste the mayo would leave. 

Thanks,

Nicko 
ChefTalk.com Founder
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All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 6
Thread Starter 

Probably like a mustard slather, the flavor is not clearly present, but part of the underlying mixture of flavors. And bark promotion. I get better bark with a slather than without.

post #6 of 6

Just put some babybacks on the smoker with a slather of yellow mustard, soy sauce, Worcestershire, and a dash of bourbon. The mustard slather helps keep the ribs moist and makes a good "ground" for the spice rub.

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