chicken pain!

[Todd Phillips]

Anyone who compete's know's exactly what I'm feeling!

Wanted to try a new flavor/process. I knew I didn't have enough time for the skin to setup, but that would effect the taste. It was a good test run. Chicken itself was super tender. Dam near perfect. Taste was a little too sweet. Not sure if I should back off the sweetness or add a little more heat at the end of the bite? Enjoy!

 

[ChuckO]

Looks great to me

 

[John Solak]

Good looking chicken!!

 

[Cliff Bartlett]

Beautiful looking chicken and plate

 

[John Wheeler]

Awesome chicken! I want to try some thighs with that skin trick. Cool set up too. I like you raised grate better than mine. Nice post.

 

[Tony R]

Looks good to me....

 

[Todd Phillips]

Awesome chicken! I want to try some thighs with that skin trick. Cool set up too. I like you raised grate better than mine. Nice post.

The raise grate is a must. Gives me a ton of more options with my kettle.

 

[Wolgast]

That is a serious cook! Really wanna try that next time i go thighs. Cudos bro

 

[James Lake]

Todd, chicken and plate picture looks delicious! I would like to try that with the skin, to remove it, scrap off the fat and back on the thighs. Could you explain to me what is going on the in third picture please, are you injecting?

 

[Enrico Brandizzi]

I really like your dhicken training! Why do you call for pain ?

 

[Todd Phillips]

That is a serious cook! Really wanna try that next time i go thighs. Cudos bro

Oh come on Wolgast! You set the Bar with your cooks!

Todd, chicken and plate picture looks delicious! I would like to try that with the skin, to remove it, scrap off the fat and back on the thighs. Could you explain to me what is going on the in third picture please, are you injecting?

Yes, remove skin and scrape fat off of skin. Trim thigh and skin to fit. The trick is getting the skin to stay on once you bite it. Once you put the skin back on. You need to let then sit in the fridge and dry out a little. You can use tooth pick or meat clue to hold the skin as well. Yes, Injecting about 30min before they go on.

I really like your dhicken training! Why do you call for pain ?

Anyone who has ever gone through the process of prepping chicken thighs for comps it's about a 25 step process of pain.

 

[Barb D]

Todd, you did a fantastic cook there. Love those thighs.

 

[Greg B.]

Beautiful looking thighs! Nice technique on removing the skin!