New Posts  All Forums:Forum Nav:

Chicken Skin

post #1 of 6
5/26/11 at 6:33pm
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.

more than taste fine
me eat it all the time
Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
post #2 of 6
5/27/11 at 5:35am

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.

Reply
post #3 of 6
5/27/11 at 8:14am
Thread Starter 

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

more than taste fine
me eat it all the time
Reply
post #4 of 6
5/27/11 at 8:19am

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
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply
post #5 of 6
5/27/11 at 8:22am
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.

more than taste fine
me eat it all the time
Reply
post #6 of 6
5/28/11 at 10:13am

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.

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Q&A With Steven Raichlen

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!