cooking in a kansas city sanctioned event this weekend and trying to figure out how to cook our thighs and not have the whole section of skin come off in the judges mouth when they take the first bite. wondering about maybe searing the skin side at first then move it off to the side to smoke it??

IMO, crispy skin will pull off in one piece.

Sop that bird good, and a good moist skin should break upon biting.


But what the hell do I know about it?

Where in KC and what day?

Need some supporters? Maybe Taste Testers?

Saw on a BBQ forum that you can rub the skin with yougart or mayo prior to putting them on smoke to help them stay tender. Also, you can put them skin down in a pan for the last 30 minutes with some sauce, and that should help.

Personally, I like crispy skin on chicken. 250-275 temp gets it done.

Do you brine your chicken? If not, I highly recommend it.

I take the skin off, so skin off in 1 piece is a plus for me now. My doctor has finally talked me into doing it.

I've always skinned my chickens before grilling or bbqing them so I'm no help to you

the contest is in memphis,tn. i like a crispy skin on my chicken also but these judges look for it to stay on . and yes we do put our chicken in a brine and it really stays moist.

Stay on = dry on the outside = yuck. I want my chicken so soft it almost falls apart when you pick it up out of the pit.

Add lots of chicken fat to your mop sauce.

the mayo also helps keep the meat moist-but even when I use it- the skin doesnt break apart into pieces.

Concentrate on texture and taste. If it stays in one piece, it stays in one piece.


Texture and taste.

The only way to complete the thread and make everyone hungry at the same time...

I have always looked at the skin as being the first bite.