Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on January 28, 2015, 06:04:01 AM
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My chicken so far has been magazine cover material, but the skin has been tough and chewey. I've seen many of you write that leaving a rebar out during the cook and cracking or even taking the lid off for the last 5 minutes will crisp it up nicely. Next question pertains to the first... I like some carmelized bbq sauce on my chicken. Will brushing it with bbq sauce at the end prevent it from crisping? Tips, tricks and suggestions please
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Yes it will unless the skin is already crisp before applying the sauce. But even then the sauce will soften the skin some again.
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Yes it will unless the skin is already crisp before applying the sauce. But even then the sauce will soften the skin some again.
Muebe nailed it. Sauce "rehydrates" to a degree and is a mixed blessing because the sugars can flat out burn instead of "caramelizing" or setting properly in the heat. Sauce is best viewed as a flavor component and is carefully added in the very last stages of cooking.
Some meats take well to saucing while cooking (ribs, for instance) but others do better when the sauce is added following cooking and even as an option. Skin-on chicken reacts to sauce in sometimes unpredictable ways. Suggestion: Try the prior suggestions about skin crisping or tenderizing and serve the sauce on the side.
Hub
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And spend the time air drying the chicken overnight in the fridge with the skin salted to draw out the excess moisture. This will help you get crispy skin. Do not rinse after doing this. Adding moisture to the skin will rehydrate it again. Same with using sauce.
The reason why the PBC churns out such moist and juicy chicken is due to the high humidity level created in the cooker. This however is counterproductive when trying to achieve crispy skin.
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What Hub said, serve the sauce on the side. ;)
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Thanks guys. Bummer.
I have some skinless boneless chicken breasts in the freezer. Wonder how those would do on hooks? Anyone ever tried?
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Thanks guys. Bummer.
I have some skinless boneless chicken breasts in the freezer. Wonder how those would do on hooks? Anyone ever tried?
Never tried hanging chicken breast alone, would be interesting to see how that turns out. ;)
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I would just set the chix breasts on the grate............
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I would just set the chix breasts on the grate............
Yup, it is in the right spot for the best cook.
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I would just set the chix breasts on the grate............
Yup, it is in the right spot for the best cook.
I agree with the grate option too. The problem I see with hanging S/B chicken breasts is that they lack the fat necessary to drip on the charcoals to create the fog that the PBC famous for.
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Place them direct on the grate and layer bacon on top of them. The grease from the bacon will create the moist environment.
And if you want to be healthy you don't have to eat the bacon but who the does that? :o
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Place them direct on the grate and layer bacon on top of them. The grease from the bacon will create the moist environment.
And if you want to be healthy you don't have to eat the bacon but who the does that? :o
You could use the bacon to make a Cobb salad, that would be healthy wouldn't it? :P
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Anything green cancels out anything bad. Well know fact.
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Anything green cancels out anything bad. Well know fact.
And that's why we should all be eating peas with our ribs. :P