Comp Chicken-Season under skin?

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Comp Chicken-Season under skin?

Postby DR. » Tue Feb 09, 2016 5:47 pm

Just wondering how many of your apply rub underneath the skin? Or do you mostly just apply the rub over the skin?

Thanks for any help as half chickens are my nemesis.
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Re: Comp Chicken-Season under skin?

Postby k.a.m. » Tue Feb 09, 2016 10:26 pm

We tried it for a while it was a lot of work for very little return in our opinion.
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Re: Comp Chicken-Season under skin?

Postby bruno994 » Thu Feb 11, 2016 9:41 am

If you brine or inject, you should be getting plenty of flavor into the meat, but for the most part, once the judging starts, the skin is a mess anyway, so it's almost negated that you put rub on the skin other than to help with color, although there are some judges that will take a bite of the skin as well. There are a few members here who make chicken rubs that might offer a better insight into how they use their rubs, but I like to do it all at a comp, brine, inject, rub under the skin, rub on the skin, I mean why not? I'm spending good money to try and win a little of it back and maybe a trophy or two..why not go all out right? Of course when it comes down to it, it's really all about cooking it right and keeping the breast juicy and moist, while adding just the right flavor.
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Re: Comp Chicken-Season under skin?

Postby Finatic » Thu Feb 11, 2016 10:33 am

I do not apply rub under the skin. Never found it to be much help. There are of other ways to get flavor into the meat (injecting, brining, etc.).
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Re: Comp Chicken-Season under skin?

Postby marvda1 » Thu Feb 11, 2016 11:13 am

when i judge i try to get a piece of skin to taste with the meat.
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Re: Comp Chicken-Season under skin?

Postby Speed » Tue Feb 23, 2016 9:07 am

I season under the skin as well as on top.
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