chicken skin?

[js-tx]

Ok, so I did a practice run yesterday on some chicken. Overall I was pleased with the taste. However, on 1 of the chicken halves the darn skin shrunk. Do you guys use toothpicks or pins to keep the skin in place? Also do you put foil on the tips of the legs and wings to keep them from charring up? Thanks!

[ChileFarmer]

I don't do comp cooking, but if it looks good I eat it. Wish I had an answer for ya. CF

[FR8 Train]

I've used them before, don't anymore. Just pull the skin under the meat so that the weight of the bird holds it down. If you do use toothpics count them. If you leave one in you will be disqualified. If your cooking hot you also run the risk of big holes ripping where the toothpics are, to prevent this don't leave too much space between the toothpics.

[Boots]

Maybe mop it more often? Keep the skin cooler? My cook podner doesn't get shrinkage much except foot end of the drumstick, mops the fool outta them every half hour.

[jtilk]

Maybe mop it more often? Keep the skin cooler? My cook podner doesn't get shrinkage much except foot end of the drumstick, mops the fool outta them every half hour.

I glaze mine, but I'm not so sure I would mop chicken. Seems like it would lead to the infamous "rubbery" skin...

Most of the comps I cook in, you turn in an entire half and not just thighs. So I'll just multiple chickens since they are cheap and choose the half that looks best.

[Fullofbull]

Ok, so I did a practice run yesterday on some chicken. Overall I was pleased with the taste. However, on 1 of the chicken halves the darn skin shrunk. Do you guys use toothpicks or pins to keep the skin in place? Also do you put foil on the tips of the legs and wings to keep them from charring up? Thanks!

I pin mine, bought several packages of turkey twine and needles from Bed Bath and Beyond. The work great.

[ecto1]

You mean you lied to me Lang when you told me to use gorilla glue to hold the chicken down?

[Fullofbull]

Anything to throw the fellow competitors off. Lol

[js-tx]

Do the pins get in the way when you flip the chicken? Or do you not flip?

[3 star redneck]

I never flip, and i do not pin skin, and i do not mop....

[atcNick]

I'm not sure what to believe here


-Nick

[js-tx]

I get a feeling there isn't a wrong way to do it. Motley Que Crew who won the Houston Rodeo w/chicken posted a picture of their winning chicken on their Facebook page. It's still on the pit and if you look closely they use a handful of pins.

[Fullofbull]

Do the pins get in the way when you flip the chicken? Or do you not flip?

I don't flip. They lay flat for about 45-50 minutes till they are done.

[Boots]

So what do you consider the base ingredient of a good chicken glaze? Seems I've heard peach juice before. Just asking as I have a pork rib glaze I like but not chicken yet.

[DATsBBQ]

I get a feeling there isn't a wrong way to do it. Motley Que Crew who won the Houston Rodeo w/chicken posted a picture of their winning chicken on their Facebook page. It's still on the pit and if you look closely they use a handful of pins.

Pins or pin-feathers? Wait, their found on ducks.

Guess if I ever decided to compete I'd come in dead last in chicken. No way I'm going to "pin" the skin on a bird.

What if you forgot to remove one and some judge ate it?