Who here has problems with rubbery skin chicken?

[CaseT]

I direct grilled it and everything just like normal, just not sure what happened! Oh well the dogs liked it!



Direct Grilled!






Bwaaaaaaaack!!

R.I.P.

 

[CaseT]

So a few pointers to help you out.

1. Dry brine the bird. A simple mixture of kosher salt and baking powder really helps dry the skin out. 2 tablespoons of kosher salt & 1 teaspoon of baking powder. Place bird or bird parts on a drying rack over a shallow pan or rimmed baking sheet. Place in fridge uncovered minimum of 8 hours up to 24 hours. Remove from fridge when its time to cook, season and cook.
2. High temp cook. Run your pit 325°-350° minimum.
3. if you must go low and slow, place the bird under the broiler for the last 10-15 minutes of your cook.
4. Always remember to cook to internal temp. (165°). Rest the meat 15 minutes or so before carving or serving.

 

[Tim Campbell]

Lol!!!!! Case, this is one of the best threads out there.

Having a hard time getting my bird up to temp...any suggestions?

 

[Erik Tracy]

First world problem

I needed the laugh - thanks!

I grill indirect; left and right burners on, center off, chicken over the center burner. Grill lid temp at 350F.

For thighs I make sure the skin is patted dry with paper towels, dry brined for 3-4 hours ahead of time.

Then on the grill, skin side down for about 10 minutes, flip, and finish until done. I get good results this way.

 

[Tim Campbell]

I ate the feet. And the beak.

 

[CaseT]

Lol!!!!! Case, this is one of the best threads out there.

Having a hard time getting my bird up to temp...any suggestions?

That’s a Thanksgiving post. I’ll put that one up in October!

 

[CaseT]

First world problem

I needed the laugh - thanks!

I grill indirect; left and right burners on, center off, chicken over the center burner. Grill lid temp at 350F.

For thighs I make sure the skin is patted dry with paper towels, dry brined for 3-4 hours ahead of time.

Then on the grill, skin side down for about 10 minutes, flip, and finish until done. I get good results this way.

everyone needs laughs right now!
My hope was this would inspire some tips and tricks as there’s been an influx of help me threads. Thanks for your tips.

 

[CaseT]

I ate the feet. And the beak.

So did my dogs!

 

[mikemm]

Thanks for the laugh.

 

[JeffG]

Click Bait from Case, I liked it and had a good laugh as well.....

 

[Doug Selman]

I knew something had to be up Case. Seen your cooks, you don't have a problem with rubbery Chicken! Great post!