Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Canadian John on January 01, 2018, 10:55:42 AM
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How important is crispy skin to you and do you eat it, some or all?
If crispy skin is preferred,what cooking method do you use to acquire it?
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I only eat skin on chicken wings and prefer it crispy. The only other chicken I cook is boneless/skinless breasts. For the wings, I cook them at 250 to get some smoke and then crank them up to 350 to get them crispy. Or sometimes, I just cook them between 300-350 for the entire cook.
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Crispy skin is important to me on turkey and when I do whole chickens. Fortunately, it's not hard to do that at the temps at which I cook poultry. I usually wet brine birds and remove them from the brine about 12 hours prior to the cook to allow the skin to dry out. Before cooking they are coated with a small amount of EVOO and then rubbed. I have not had any issues getting crispy skin using this method.
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I usually wet brine birds and remove them from the brine about 12 hours prior to the cook to allow the skin to dry out. Before cooking they are coated with a small amount of EVOO and then rubbed. I have not had any issues getting crispy skin using this method.
Yep. That's the way to get crispy skin. Put fowl in the refrigerator to air dry for a day or two. The skin will dry but the brined bird will stay moist.
Some people dust the birds with baking soda (maybe baking powder, I don't recall). I've not felt the need as long as I plan ahead and allow time for them to dry in the refrigerator.
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I usually wet brine birds and remove them from the brine about 12 hours prior to the cook to allow the skin to dry out. Before cooking they are coated with a small amount of EVOO and then rubbed. I have not had any issues getting crispy skin using this method.
Yep. That's the way to get crispy skin. Put fowl in the refrigerator to air dry for a day or two. The skin will dry but the brined bird will stay moist.
Some people dust the birds with baking soda (maybe baking powder, I don't recall). I've not felt the need as long as I plan ahead and allow time for them to dry in the refrigerator.
I'm going to have to try your method. It's the only issue I have with smoking chicken or turkey. I love crispy skin, and haven't smoked any in a long time. I even tried the broiler method. Didn't get the results I was expecting.
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Yes it is and I deep fry it!
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Yes it is and I deep fry it!
Have you ever deep fried after smoking the chicken?
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I love crispy skin on Turkey. The best way for me to get it is via deep frying :lick:
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I love crispy skin from the turkey. The best I have made so far is from my turkey fryer, but did a split turkey breast this week on the pit which was very good. Skin did not crisp as much as frying, but was very good. I hope to put a few pics up later.
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Yes, but just never saw enough of a flavor difference to justify that extra step!
Yes it is and I deep fry it!
Have you ever deep fried after smoking the chicken?
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Ok.. I can see where deep frying would get me the crispy skin I want, but that's another whole step with added equipment and product I need. If I wanted to deep fry a bird I'd just do it that way.
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You are correct it is more work to deep fry a big bird. I used an oil-less fryer for the first time and it wasn't bad. The skin was OK but not quite where I wanted it. This was my first time using the oil-less so maybe it will improve with practice.
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To me, Turkey and Chicken skin are so different I have never even considered eating turkey skin, no matter what the consistency is. But, I have never eaten a deep fried turkey.