Bite Me - Printable Version
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Bite Me - rdenn_58 - 08-22-2009 06:37 PM
I am having troubles with getting bite through skin on chicken thighs. I have tried a couple methods without success. The skin comes off with the first or second bite and is somewhat chewy. Any suggestions?
- SoEzzy - 08-23-2009 02:24 PM
Marinade or brine your chicken first then cook at 275 or above!
- afrazier5 - 08-23-2009 06:39 PM
I just did my first attempt at thighs tonight on the UDS. I brined it with a mixture of salt, sweets and earthy spices for around 3 hours. I put it on about 2:30 this afternoon but kept the UDS at around 250 most of the time. I had the same chewy results as Rich.
In talking with the guys at RnR and sampling some as well, this is a fairly common problem. I too would be curious to see how others have fought and won this apparent common battle.
Re: Bite Me - rdenn_58 - 08-23-2009 07:43 PM
Thanks Chris for the help!!!! I will give it a try on the next go 'round. When you do this method, is the skin crunchy?
- SoEzzy - 08-23-2009 08:55 PM
Not crunchy at all, but it has become bite through and it's as if it isn't there. (But it is)!
Some folks cook it at a lower temperature and "finish the skin on a hot grill", or they've learned a different technique I've not heard of yet.
Re: Bite Me - sampson - 08-24-2009 11:15 AM
It is my experience that if you want crisp, bite thru skin, you will need to finish with lots of heat...