bite through skin

Discussion in 'Poultry' started by beano, Aug 11, 2013.

  1. Hello everyone... I continue to make great tasting juicy chicken, but I'm getting sick of all the skin coming with the first bite..do I need more heat? I tried spritzing and seemed to help crisp it but still pulled... Thanks for any suggestions
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    beano, evening and welcome to the forum.....  Your chicken is too juicy and the skin just slips off...  terrible problem to have....Throw it on the gas grill, on high, to crisp the skin when you pull it from the smoker....  That should help....  

    Dave
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I usually hot smoke chicken thighs at 275 for about 2.5 hrs..... When they get near to being done I move them close to the fire box wall and crisp them up.... Like Dave said.. Your chicken sounds like its too juicy. Needs to be cooked longer or hotter................Welcome to SMF.........................................................................................................................................................................................................http://www.smokingmeatforums.com/t/116230/candy-chicken-thighs
     
    magnus likes this.
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      What they said. [​IMG]   Chicken needs a higher temp than low and slow , to get a crispy skin.

       Mike
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I came across an interesting crispy Chicken recipe the other day. It suggested a Brine and overnight drying in the refer then a play on Chinese Peking Duck...You then dip or pour Boiling Water over the chix for 10-15 second and dry again to form a pellicle! This technique gives Crispy Skin on the duck it has to work on Chicken. I have not tried it yet but my thought is why not combine the steps. Brine, dip in Boiling Water, flavored with whatever, Herbs, Spices, Soy Sauce, Etc. And then go through the overnight drying process. I would think Higher heat, 300+*F Smoke or finishing in a 450*F Oven or Hot Grill is still required but the skin should Crackle when you bite it...JJ
     
    magnus likes this.
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    That's interesting! Thank you.
     
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    Hmmmm...Chef Jimmy that does sound great.

    Kat
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]  , Jimmy. Danged good idea [​IMG]
     
  9. That's basically the way that Heston Blumenthal and the Modernist Cuisine/ChefSteps folks suggest doing it.
    It certainly does work.
    I'm working on setting up a vertical rotisserie so I can crisp a bird evenly with charcoal.

    [VIDEO][/VIDEO]


    ~Martin
     
  10. sqwib

    sqwib Smoking Guru OTBS Member

    I have tried a similar method to ChefJimmy. I'll poke a few holes through the skin and slowly pour boiling water over the skin. The skin tightens up before your eyes sorts like shrink drinks lol.
    Seems to help a bit.
     
  11. Thanks everyone for suggestions. I love SMF!
     
  12. tommy012175

    tommy012175 Newbie

    So I did my chicken today, chicken was done but skin was not crisp. Smoked it at 270 for 1.5 hrs until internal temp was 165... Skin shrunk on some and was not crisp. This was on my offset smoker. Should i have moved them closer to firebox side????
     
  13. dewetha

    dewetha Smoking Fanatic

    I have searched for a few ways, seen a few on tv but ultimately i cheat. i have a Komodo (vision).I smoke it for a while then turn up the heat to crisp the skin. i'm still learning but occasionally it's perfect and when it not, the skin is bite through, just not crispy.

    on TV programs over the years, i have seen them smear mayo, olive oil, butter, honey. pull the skin off and scrape off the fat from the skin and put back on.

    one of the ways i was interested in but have not tried yet, was a recipe that called for over baked baked chicken wings. you will have to google it. but if you can get that deep fried crispy skin in the oven it should work for the grill. i think it had something to do with baking soda(or powder, i get those mixed up).

    happy chicken cooking!
     
    Last edited: Nov 2, 2013
  14. tommy012175

    tommy012175 Newbie

    Trying to work on it for comps. I know you really dont need to turn in a box with skin to win, but im just trying. I scrapped skin and all it was soft but you could bite through it.
     
  15. magnus

    magnus Fire Starter

    PNW
    Any success with this method?
     
  16. magnus

    magnus Fire Starter

    PNW
    Silence indicates it worked well or not at all. I hope it worked well for ya. I still need practice.
     

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