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Bite Thru Skin, Finally
Racin Rick
Posts: 14
Today, I finally achieved bite thru skin on my chicken. Yesterday, I cut up 2 fryers from my local Schnucks. I brined them overnight. This morning I patted them dry and dusted them with corn starch. I left them uncovered in the refrigerator until this afternoon, when I applied DP Raging River Rub. I used Peach Wood and Cherry Wood with Nature Glo lump. I went indirect at 400 degrees for about 50 minutes. I took the wings off earlier, then the drummies, and then the thighs, after each hit 165 degrees. The breasts were in the middle, and the thickest, so they came off last. I then dipped them in some Big Bob Gibson white sauce that I made earlier. They were very tasty and I finally achieved a bite thru skin.
Comments
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Looks great. Was it crispy?"One Job at a Time, One Day at a Time"
" Stop and smell the Roses " Life is too Short -
Very crispy skin, it was my first time using the corn starch and letting it set uncovered in the fridge. I will do so in the future
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Nice work! Looks delicious. I use the same trick, I just corn starch and leave overnight in the fridge.Medium BGE, Weber Q120 (The traveller)"I claim artistic license, it has a good beat, I can dance to it"
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Bite through skin is always nice! The skin is the best part. Just a thought, but don't be afraid to take those wings to 180 or 185! The skin will be even more caramelized and tasty and even a little crispy if it works out. Worth a try…it is really hard to dry out a wing.
Thanks for your selection of seasoning as well! Happy cookin.
Chris -
Thanks Nature Boy, I will try that with the wings. I love your rubs, my favorite being the Pineapple Head.
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Yes sir. That white sauce is where it's at.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Thanks Texaswig, any tips of applying the white sauce? I dipped once, then brushed on liberally. It seemed thin.
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