j biesinger
TVWBB Platinum Member
Would u have the hot tub foiled or no?
yes, you want them to steam
Would u have the hot tub foiled or no?
Originally posted by mk evenson:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by derek_d:
I scrape the fat off my chicken skin. Pain in the butt, but it works great.
I don't mind if the skin comes off, in fact I remove it before trimming the meat into nice, uniform rectangles, then re-apply the skin to the smaller pieces (you should have plenty of skin to tuck under the meat).
Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I don't mind if the skin comes off, in fact I remove it before trimming the meat into nice, uniform rectangles, then re-apply the skin to the smaller pieces (you should have plenty of skin to tuck under the meat).
Never happened to me.
Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Never happened to me.
Originally posted by kaz S:
What do u scrape the skin with? I tried a spoon and it didn't do much.
Originally posted by derek_d:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by kaz S:
What do u scrape the skin with? I tried a spoon and it didn't do much.
U halfta lay the skin down on a hard surface like a cutting board and scrape it, huh? I tried just holding it with a paper towel and it really was not very effective. I got the skin side down soaking in some oj gonna fire off the smoker bout 7-8 pm for some midnight bbq. I will check out the jumpin chicken for next time.
Because the fat has been scraped off, the skin is paper thin and practically see-through.
What do u scrape the skin with? I tried a spoon and it didn't do much.
I also trimmed too much skin I should of left more on to get a better full wrap around the thighs.
Originally posted by JSMcdowell:
Kaz,
I am wondering if I should jaccard the skin before I marinate / brine them or after. Right now I am leaning towards before. Any suggestions?
Originally posted by JSMcdowell:
Kaz,
Good looking chicken. One day we'll get it. My family has always had blue heelers, in fact my aunt imported her last one from Australia.
I am looking forward to Saturday's cook. I am wondering if I should jaccard the skin before I marinate / brine them or after. Right now I am leaning towards before. Any suggestions?