After seasoning Ole Blue, I threw some yardbird on the racks for some chicken practice...
We use thighs for competition. They are nice and juicy and full of flavor. The only problem is, they take a ton of work.
So you get bite through skin, you need to remove the skin and scrape the fat off of the back side...
I use a single blade, disposable razor. Just hold one end of the skin and pull back...
I used to use a butter knife, but it tends to rip the skin if you are not careful. The razor is perfect. It is a tough job that in my opinion, is the worst in the competition BBQ world. You would not believe the amount of fat that comes off of 10 chicken thighs. Nasty!
Anyway, after scraping the fat, I trim the thigh to ensure the skin will wrap around the meat.
I am also trying some legs to see if I can get nice bite through skin on them with less work.
So, I tossed the chicken and a fryer in a batch of Poultry Brine and let them go for a 6 hour swim.
I seasoned the thighs and legs with Butchers Honey BBQ rub, then wrapped the skin back around the thigh meat. I also did a beer can chicken as we would like to try and add some pulled chicken in our boxes this year.
The thighs and legs go on the top rack at 250 and the beer can chicken went on the bottom rack. I used a 50/50 mix of hickory and peach for this cook.
30 minutes on the rack, dunk in sauce, 30 minutes in a pan, then 30 more minutes on a rack with a sauce glaze...
Beer can chicken is looking nice and brown...
Finished product...
Nice color, good taste, and bite through skin on both the thighs and legs. A very successful practice.
As for the pulled chicken, we mixed some dark meat in with the breast, then lightly sauced and tossed to mix it all up...
Nice taste and very moist. We might just put this in a box this year. We are not 100% there, but we are very close...
Thanks for stopping by...
Bill
We use thighs for competition. They are nice and juicy and full of flavor. The only problem is, they take a ton of work.
So you get bite through skin, you need to remove the skin and scrape the fat off of the back side...
I use a single blade, disposable razor. Just hold one end of the skin and pull back...
I used to use a butter knife, but it tends to rip the skin if you are not careful. The razor is perfect. It is a tough job that in my opinion, is the worst in the competition BBQ world. You would not believe the amount of fat that comes off of 10 chicken thighs. Nasty!
Anyway, after scraping the fat, I trim the thigh to ensure the skin will wrap around the meat.
I am also trying some legs to see if I can get nice bite through skin on them with less work.
So, I tossed the chicken and a fryer in a batch of Poultry Brine and let them go for a 6 hour swim.
I seasoned the thighs and legs with Butchers Honey BBQ rub, then wrapped the skin back around the thigh meat. I also did a beer can chicken as we would like to try and add some pulled chicken in our boxes this year.
The thighs and legs go on the top rack at 250 and the beer can chicken went on the bottom rack. I used a 50/50 mix of hickory and peach for this cook.
30 minutes on the rack, dunk in sauce, 30 minutes in a pan, then 30 more minutes on a rack with a sauce glaze...
Beer can chicken is looking nice and brown...
Finished product...
Nice color, good taste, and bite through skin on both the thighs and legs. A very successful practice.
As for the pulled chicken, we mixed some dark meat in with the breast, then lightly sauced and tossed to mix it all up...
Nice taste and very moist. We might just put this in a box this year. We are not 100% there, but we are very close...
Thanks for stopping by...
Bill
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