Competition Chicken Thighs Bite Through Skin

I think for competition cooking where you will have injection rub and sauce you can argue that you dont really need Parkay but I dont think it would hurt either. May 15 2013 - These competition style chicken thighs are super moist pack some big flavor and have that tender bite through skin that the judges look.

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I guess the secret is what we call bite through skin.

Competition chicken thighs bite through skin. In todays video we are smoking up some competition BBQ chicken thighs and achieving that bite through skin that everyone wants WITHOUT scraping the skins. It is referred to as one bite bbq. Therefore everyone cooks unjustifiable amounts of brisket leading up to competition seasoneverybody wants to be the king of beef.

Brisket is the holy grail of the BBQ world. How to reapply the skin so that it has the bite-through aspect that judges love. How to prepare and trim chicken thighs for KCBS BBQ competitions and this is also the preparation method for crispy skin chicken thighs if you are cooking o.

Typically what gets turned in are thighs or frenched drum sticks with a glistening glaze. The texture wanted is moist tender chicken with bite through skin. Refrigerate two to four hours.

Rubbery chicken skin will pull off whole. The taste profile is mostly sweet VERY sweet with a mix of spices and heat at the end. This video will demonstrate the best ways in which to prepare your chicken thighs.

And Ive included a bonus trimming video. Chicken is and will forever be the Achilles tendon to most pitmasters and theres a reasoning behind that. 2 Combine salt and brown sugar in cold water in a large bowl and stir until dissolved.

Preparing the chicken correctly from the start can be extremely important to your overall appearance and taste scores. 3 Preheat one grill zone opposite from side you will be cooking on to 300-325 degrees 4 Remove chicken. I basically have three methods that should if done correctly produce bite through skin 1 The method in the book cook at a higher temp.

Thigh 2 had the best flavor and thighs 3 and 4 had the best bite-through skin. Im sharing what Ive learned from the best pitmasters and BBQ school to help you create winning competition chicken thighs. Directions 1 Trim excess skin and fat from chicken.

However I think that scraping excess fat off the skin.

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