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Ribs and Chicken this weekend - Finial pics

 
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eap0510
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Joined: 14 Jun 2010
Posts: 81
Location: Loganville, GA

PostPosted: Sat Aug 27 11 9:30 pm    Post subject: Ribs and Chicken this weekend - Finial pics Reply with quote

Just finished prepping this weekends ribs.

I am trying a new rub that I found on here that had some pretty good reviews that was originally posted by Portergolf.

http://thesmokering.com/forum/viewtopic.php?t=4964&highlight=rib+rub

Here is my rack of spares cut down to a St. Louis rack.




All rubbed up and ready to go rest up for the big day tomorrow.




Still need to go out and buy my chicken for tomorrow.
I'll update my post once I get the chicken prepped.

-Eric


Last edited by eap0510 on Wed Aug 31 11 8:34 am; edited 2 times in total
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eap0510
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Joined: 14 Jun 2010
Posts: 81
Location: Loganville, GA

PostPosted: Mon Aug 29 11 2:42 am    Post subject: Reply with quote

Sorry it has taken me so long to update this posting but I've been busy playing with my women.

Here is my chicken all rubbed down with Plowboys Yardbird and ready to go.




-Eric
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eap0510
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Joined: 14 Jun 2010
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Location: Loganville, GA

PostPosted: Mon Aug 29 11 9:06 am    Post subject: Reply with quote

Well I finally finished up about an hour ago.

The chicken had a really good taste and was very tender but I failed the every allusive bite through skin. I have only been able to successfully achieve the bite through skin once.

The ribs unfortunately were disappointing.
I tired the new rub but the end result for me was that they did not have much flavor. Maybe I did not use enough rub on them.
I will definitely try the rub again and use a lot more next time since it did get good reviews on here.









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Smokin' Hoglegs
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Joined: 30 Nov 2008
Posts: 670
Location: Venice FL

PostPosted: Mon Aug 29 11 9:26 am    Post subject: Reply with quote

Looks good eap!
When I am focusing on "bite through" skin, I will peel the skin back from a thigh and fillet the extra fat off of the skin. Also I almost always cook my chicken skin side down throughout the whole cook which I feel helps.
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eap0510
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Joined: 14 Jun 2010
Posts: 81
Location: Loganville, GA

PostPosted: Tue Aug 30 11 6:59 am    Post subject: Reply with quote

Smokin' Hoglegs thanks for the input I'll give it a try this up coming weekend.

Currently I am scraping off all of the fat from the skin. Let me tell you a paint scarper saves a ton of time when scraping the skins.

After I scrap the skins I then place then skin side up in a herb butter bath for about 30 - 45 minutes. I cook them at 260F or so.

Next I take them out of the bath and I place them skin side down until they are almost done. Once they are just about done I flip them over and start to sauce them.
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Smokin' Hoglegs
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Joined: 30 Nov 2008
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Location: Venice FL

PostPosted: Tue Aug 30 11 7:13 am    Post subject: Reply with quote

Hmm, paint scraper huh? I may have to give that one a try, sounds like a winning idea!

The only other thing I can offer is to try cooking at a higher temp (at least in your final step). I have not used your method, but higher heat should crisp the skin nicely and give your desired bite throughness.

Maybe that isn't the only thing Laughing
After scraping your skin, put it uncovered in the reefer (or covered with a paper towel) to dry the skin.

Hope it works out for you!
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eap0510
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Joined: 14 Jun 2010
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Location: Loganville, GA

PostPosted: Wed Aug 31 11 1:23 am    Post subject: Reply with quote

A paint scraper is the only way to go.
I scraped the skins once with a knife which took me about 30 minutes or so to do 4 theighs. Now I can do 4 in about 5 minutes or so.
I went to Home Depot to get mine I belive I paid like 6 bucks for it.

I normally put my chicken back in the refrigerator for a few hours before I put them on. I'll give the paper towl and higher heat a try as well.

Thanks for all the good information.

-Eric
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fish&q
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Joined: 14 Aug 2010
Posts: 415
Location: Florida

PostPosted: Wed Aug 31 11 6:26 am    Post subject: Reply with quote

A paint scrapper I learn something new every day, I'll be buying mine tomorrow and give it a try. Did it take much practice I'm just starting to get pretty good with a knife
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eap0510
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Joined: 14 Jun 2010
Posts: 81
Location: Loganville, GA

PostPosted: Wed Aug 31 11 8:32 am    Post subject: Reply with quote

Fish&q it did not take much practice at all.

One key that I found out is make sure that you wipe the blade frequently. Once you get a build up of the fat on the blade it can tend to rip the skin.

-Eric
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fish&q
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PostPosted: Thu Sep 01 11 5:36 am    Post subject: Reply with quote

I'm going to give it a try this weekend
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