I do the dry brining, air chilling. I tried the baking soda once and did not like the results. It dried out the skin but the skin felt and tasted very papery/leathery to me
Thanks, I'm trying comp thighs again tomorrow on the racetrack of a kettle with a vortex. I'll add a sprinkling of powder, in a few minutes, for the overnight brining I've got going.
Last edited by JGo37; September 21, 2018, 12:15 AM.
Interesting article. I do more chicken parts than whole chickens though. My best crispy skin is when I dry brine, refrigerate uncovered, and use corn starch just before I put it in the cooker. I serve bbq sauce on the side otherwise it rehydrates the skin.
Never had the wait time for dry brining before cooking but looks like it's worth a try. Did use baking powder along with my seasoning under the skin and found it helped to crisp the skin somewhat. Will have to try higher heat in the BGE next time along with the other tricks listed. Nice read on the technique.
I dry-brine almost all of my meat. The salt penetrates the meat thoroughly seasoning it. It also changes the cell structure so that the meat retains more water when cooked.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Interesting that she never explored alternate formats. I find that vertical roasting produces more crispy skin than traditional roasting. Spatchcocking also offers some upside over your football shaped chicken.
My next one, I think vertical roast, air dry, skin separate, herbs, and poking. I'm not messing with baking powder.
I generally do my chickens on the rotisserie on my gasser...the extra rotisserie burner crisps up the skin a treat. The trick is to stop it before it turns it to char...
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