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Message
Smoking a skinned bird
Posted on 12/19/18 at 11:55 am
Posted on 12/19/18 at 11:55 am
Recently got my hands on some farm raised yard birds. Would like to smoke them for a gumbo, but they have been skinned. Thoughts, suggestions?
4
Posted on 12/19/18 at 11:57 am to Fourteen28
Brine. Cover the birds in bacon so it stays moist
Posted on 12/19/18 at 12:01 pm to Fourteen28
Brine, spatchcock, smoke at 325ish until desired internal temperature (around 153 degrees in the breast).
Posted on 12/19/18 at 12:04 pm to KosmoCramer
That's the method I usually use, except I smoke around 260. My concern is drying the meat out without that layer of skin. Anyone have experience with this?
Posted on 12/19/18 at 12:06 pm to Fourteen28
The meat wont dry out if you cook using a meat thermometer, unless you cook to too high of an internal temp.
The skin isn't some magical blanket protecting the succulent goodness inside.
The skin isn't some magical blanket protecting the succulent goodness inside.
Posted on 12/19/18 at 12:06 pm to Fourteen28
Never done this without skin, but I’d cook low and slow as possible. The reason for 325 would be to have crispy skin. So no need for higher heat.
Pull the birds at 150 IT in breast. No need to overcook if they’re going in the gumbo.
Pull the birds at 150 IT in breast. No need to overcook if they’re going in the gumbo.
Posted on 12/19/18 at 12:11 pm to KosmoCramer
quote:
The skin isn't some magical blanket protecting the succulent goodness inside
i beg to differ!
Posted on 12/19/18 at 12:17 pm to KosmoCramer
Skin whole purpose is to act as a barrier.
Posted on 12/19/18 at 12:57 pm to SammyTiger
If you pur two birds in the oven, one with skin and one without, they will taste the exact same if cooked to the same internal temp. (Assuming skin is removed prior to eating since skin can be delicious).
Why are beef roasts so juicy if they don't have a skin protector?
Why are beef roasts so juicy if they don't have a skin protector?
Posted on 12/19/18 at 12:59 pm to KosmoCramer
It’s what the texture of the outside of the meat will be
Most people want crispy chick but not a crust on their chicken breasts.
Most people want crispy chick but not a crust on their chicken breasts.
Posted on 12/19/18 at 1:00 pm to SammyTiger
Cooking skinless chicken breasts creates a crispy crust?
What are you talking about?
What are you talking about?
This post was edited on 12/19/18 at 1:02 pm
Posted on 12/19/18 at 1:03 pm to Fourteen28
quote:
Would like to smoke them for a gumbo
Smoke away. I did this earlier in the year with a bunch of skinless thighs. Gumbo will moisten them back up what little they dry out. they will hold together better instead of getting stringy in the gumbo as well.
Posted on 12/19/18 at 1:07 pm to Fourteen28
Fry dem baws for a gumbo!!!!!!!
Posted on 12/19/18 at 1:09 pm to KosmoCramer
The texture of the outer barrier will be different than the insides.
Like when you cook a roast. A crust forms.
Generally, people want crispy chicken skin, but not any kind of “crust” on their chicken.
If you cook a chicken with and without the skin on and the remove the skin they will look different.
Any kind of outer layer will effect the texture of your food.
Like when you cook a roast. A crust forms.
Generally, people want crispy chicken skin, but not any kind of “crust” on their chicken.
If you cook a chicken with and without the skin on and the remove the skin they will look different.
Any kind of outer layer will effect the texture of your food.
Posted on 12/19/18 at 1:17 pm to SammyTiger
Yeah. The meat texture will definitely be different. Meat cooks form the outside in. The outside of the bird will definitely be hotter than interior, therefore outer will be drier and tougher.
Posted on 12/19/18 at 1:36 pm to SammyTiger
quote:
The texture of the outer barrier will be different than the insides.
Like when you cook a roast. A crust forms.
Generally, people want crispy chicken skin, but not any kind of “crust” on their chicken.
If you cook a chicken with and without the skin on and the remove the skin they will look different.
Any kind of outer layer will effect the texture of your food.
How have people been cooking skinless thighs or breasts without this dreaded texture?
Posted on 12/19/18 at 1:46 pm to KosmoCramer
This is a weird hill to die in.
You said it won’t make a difference, and it clearly does.
The skin clearly makes a difference, like breading or batter makes a difference, like wrapping something in bacon makes a difference.
Have you ever eaten fried chicken without some kind of insulating layer? No because that would be gross.
shite you’ve probably only ever eaten skinless chicken that was grilled or maybe in a sauce/soup.
Guess what, it comes out a lot less juicy
Shock
Aw
You said it won’t make a difference, and it clearly does.
The skin clearly makes a difference, like breading or batter makes a difference, like wrapping something in bacon makes a difference.
Have you ever eaten fried chicken without some kind of insulating layer? No because that would be gross.
shite you’ve probably only ever eaten skinless chicken that was grilled or maybe in a sauce/soup.
Guess what, it comes out a lot less juicy
Shock
Aw
Posted on 12/19/18 at 2:23 pm to SammyTiger
quote:
Guess what, it comes out a lot less juicy
No, it really doesn't.
Do you even science, bro?
This post was edited on 12/19/18 at 2:24 pm
Posted on 12/19/18 at 2:25 pm to SammyTiger
quote:
shite you’ve probably only ever eaten skinless chicken that was grilled or maybe in a sauce/soup.
Smoked, pan seared, roasted, sous vide?
What are you even talking about?
Posted on 12/19/18 at 2:32 pm to KosmoCramer
I break into a cold sweat now every time I think about smoking a skinned bird. For whatever reason I just cannot get crispy skin. Despite drying completely, cooking at a higher temp, you name it...it's always moderately to incredibly rubbery. I have yet to dry brine and run it hot, but aside from that I'm just about done with those fricking things.
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