I while back Spin asked what our goals were for 2015. I said to learn how to do competition chicken. I've been putting it off but summer is slipping by fast so I had to start.
What you are about to see is not pretty. I'm a bit embarrassed even but it is what it is. Here goes.
Its hot in the garage today about 80°. I worked the thawed product from the freezer then straight to the fridge.
Pulling the vein was pretty easy. I struggled with the tendon. Safe to say I need some work on this. Broke lots of toothpicks and spent a lot of time making sure I removed all the broken ends. I was really working fast. I felt like I was up against the heat. I need a better tool for this.
Cleaning the skin is simple but I cant say its easy. Tried a fillet knife. Paring knife seemed better. It doesn't take long for the fat to get slick.
It's a start. Not too focused on rubs and brines and all right now. Just going to do these on the SnS with a little salt at 275°ish.
Like I said it ain't pretty. Forgive me Ernest.
This is another thing perhaps I should have avoided committing to in writing!
What you are about to see is not pretty. I'm a bit embarrassed even but it is what it is. Here goes.
Its hot in the garage today about 80°. I worked the thawed product from the freezer then straight to the fridge.
Pulling the vein was pretty easy. I struggled with the tendon. Safe to say I need some work on this. Broke lots of toothpicks and spent a lot of time making sure I removed all the broken ends. I was really working fast. I felt like I was up against the heat. I need a better tool for this.
Cleaning the skin is simple but I cant say its easy. Tried a fillet knife. Paring knife seemed better. It doesn't take long for the fat to get slick.
It's a start. Not too focused on rubs and brines and all right now. Just going to do these on the SnS with a little salt at 275°ish.
Like I said it ain't pretty. Forgive me Ernest.
This is another thing perhaps I should have avoided committing to in writing!
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