Been boiling for 6 to 7 yrs now , trick is get that water really BOILING with Salt good amount !! Keep flame on high as you dump chicken in try to keep it boiling entire time . Depending on how much water cools but i boil for roughly 10 minutes
Great vid. Usually I dry brine and air dry in the fridge, if I have room. This would take care of the times when I have no room in the fridge. Scalding is used in Asia a lot for poultry. But the hot water is poured on the bird usually, until the skin contracts. Maybe just dipping a piece at a time to keep the water hot and not cook the meat as much would be an idea. I'm going to have to try this method soon.
If it's about pre-rendering some of the fat, just lay them skin side down on a hot skillet. Chicken is already a delicate flavor, I would hate to boil it.
The method you just mentioned is the one I saw another guy do. He didn't boil the chicken at all. He boiled the water and poured it over the chicken, and the skin contracted and shrank tightly around the chicken. I really haven't had much of a problem with skin, just by grilling/smoking at higher temps. But I guess that's where the shape of kettle grills have an advantage. That convection thing Weber has going on is pretty awesome, man. I'll to try this though, if for no other reason than to have another cool video to post.
Great video man! Super helpful. Just some input on that boiling for your experiments, remember that the more solute you have dissolved in your water the higher temperature your water will boil at. Try dissolving a good amount of salt in there and that will raise your boiling temperature proportional to the amount of salt dissolved in solution. Hope that helps.
The one thing you are missing is that the liquid can be any spice/season you would like to add to the chicken. One of my favorites is the overnight brine/orange juice concentrate frozen juice soak. So once you do the soak, transfer the liquid to the pot, bring it to a boil, and treat the skins and fat with the same flavoring to double down on the goodness. Looks like flavor town met krispy down. --- Sorry. -Cecil
To get it more crispy, dunk it in ice water right after you boil it. It's better to repeat the process of short boiling and ice water twice than to boil continuously. Then you can safely dry it in the fridge overnight.
I'm a bit of a "collector" of crispy skin techniques, and now I have another one! I've never heard of this one but it makes sense. I've had great results with just screaming hot temps. I just did some wings using baking powder and flour, that was almost like fried chicken. You definitely need to try that one. Great video!
Add this one too you're collection. Sous vide your chicken at 140 for 4 hours then drain pat dry and allow to sit uncovered in the fridge for 6 or 8 hours. At this point you and fry at 375 for 4 minutes or smoke at 325 for 1 hour.
I'm going to try this method and I will really judge this chicken! Rapid boil and chicken in until chicken is between 84° & 88° degrees... Rub chicken with some Stubbs chicken rub... Set my PitBoss Pro Series Smoker to 225°..... Start checking chicken temp after an hour... So we'll see, I started cooking in restaurants in 92 became a chef in 2004.... I'd love to see this work!!!
Great vid and info. Thanks. I normally use a little baking powder or corn starch added to my rub to assist with crispy skin. Now I'm going to double down and do your boil and add the baking powder with rub and see what happens.
Great video, I have recently used a small pressure cooker with chicken, with a small amount of chicken broth on the bottom of the pot for about 12 minutes. This retains moisture in the chicken where boiling or par boiling removes a lot of the fat and kind of dries it out. The chicken is almost totally cooked, then season, and throw in the smoker until you hit 180 internal, put smoker at about 350 for 25 minutes. Skin side up, crispy.
It's interesting that you chose this method in that this is a fairly common technique in Asian cooking to both remove some of the impurities and remove some of the fat prior to going onto other techniques. Good call!
It works with any meat as is in ribs,rabbit,etc. also this way you are assured to get product cooked thru..Thax for your time, I enjoyed watching you cook!!
A 2 day dry brine/air dry in the fridge has given me my best thighs so far, grilled indirect/direct on my PK. Took them to over 180*, removed the bones and little cartilage knuckle, and put each on a bun with pickles, lettuce, and spicy mayo for probably the best chicken sandwich I’ve ever had thanks to a recent video of Bradley Robinson’s. Hard to beat smoked chicken, though, so you got me tempted to do a quick boil of leg quarters and put them on my offset. Think I boiled some wings a while back before grilling with pretty good results but in any case those thighs looked great! I’m sure they tasted even better!
It was obvious when you bit into that boiled one, the crunch sound from that skin was loud and clear. Thanks for the video man, will be doing this from now on👍
I never seen the boil method and I watch a lot of smoking videos, I have a pellet grill that only hits about 400 F, I do my wings dried at 400 F well seasoned about 45-50 minutes and they are pretty good crisp wise. I do legs the same way, for 1 hour, skin up, I don`t even flip them. I will try the boil method for thighs, because they are thick skinned, thanks for sharing.
For my skin on thighs, I like to season the chicken the day before, leave uncovered. Let that dry brine happen. Then I cook it at around 420-450 indirect on the weber kettle. Fill up the slow n sear with a full basket of charcoal, cook to 180.
@@devinthomas4866 agreed! Stuff like this is where the shape of the Weber Kettle really changes the game. I haven't had ANY of these problems with tough skin beyond the first couple of times I tried smoking chicken. But that was only because I was new to it and didn't know that all you really have to do (with kettles anyway) is start with dry skin and cook above 275. Heck I'm usually "smoking" my wings and thighs somewhere between 350-400, sometimes higher. I'm trying this just because I think it'll make a great video, but with those kettles and that convection cooking they create, tough skin hasn't been a problem for me so far.
Excellent idea. I am definitely going to try this. I think I would do more water at a hard boil before I put chicken in there and I would only put enough chicken in there where I didn’t lose the boil. Well done
great video & attention to detail. you can get the same result by searing on the Weber a couple minutes per side and then transfer to the smoker. If im doing a small batch for me and my girl i just cook them on the Weber and put'm on the upper deck w/a drip pan underneath and never look until done (180). thx again
Been experimenting with cooking chicken better lately and having some success with higher heat and shorter time, even though the skin is crispier it hasn't quite got there. So will do this boil thing combined with cooking at 230C for an hour on a rack so heat can get all round it; and yes in an ordinary oven. Also before going in oven pat chicken dry and add salt all around the skin. Honestly I think this will give me the perfect cooked whole chicken; well best I have had so far. Just found your channel today, appreciate your work. Thanks.
Interesting. I've never heard of this method before so I might give it a go. I've mostly done my chicken on a Weber kettle. Indirect with an over the coals finish to try to crisp it up but it still never comes out how I want it. I mostly get crispy rubber.
I've always done a reverse sear method with my wings. I know you brought it up to 350, but I'm talking 500+. It'd be interesting to see all the variations between boiling, reverse sear, both. I'd be curious on your thoughts of the top grill and how that performs next to a basic weber. BTW, just got the call from LSG, my 20x36 is crated up and ready to ship!! 3 months of waiting, but I know it will be worth it.
That’s the video I have been looking for. Very well explained. On a Weber kettle what temperature should you start with for cooking the chicken skin side down? Also at what temperature of chicken should I run till I crank up heat?. I am subscribed to your channel and that was really a great job you did. Keep up the great work.
Awesome video! I've yet to make a backyard bbq that I can be proud of. I am fairly new to grilling. I'm gonna try this technique and definitely gonna. give that rub a try. Thanks for sharing! 👍
Brother, you have a killer voice for vids. Don't know if it is natural or over-dubbed, but you are rocking it. As to the chicken, I am the type of KCBS judge that would not be favorable toward the #4, and would be expecting the #2 for sure. Good demo.
Nice technique. I just pull back the skin and scrape the fat off with a knife. Always very crispy and sure fire as fat content varies from bird to bird. One less pan to wash is a bonus!
some awesome tips here! there will be more successful chicken cooks now because of this lol. like your videos, and the elk one! love to cook wild game also, good stuff! just subscribed look forward to seeing more of your content- cheers
I've found grilling with lid open medium heat on coals flipping only when slick doesn't stick to grate. It's a slow process but end up with super crispy and flavorful chicken
Definitely need to try this! Anything to get crispier skin. Did you notice a difference in the amount of smoke that gets into the ones that you boiled?
Found the boiling method for any meat tends to make the flesh dry out more reducing the juiciness. Try dredging in baking powder without boiling before cooking
since water only gets to 212 f at a boil... I'm thinking par frying might knock out of the park... really good vid, to use an Ausie term which I am not " Good ON You" Brother Keep at it...
I have never seen this method before and I am 70. I love crispy skin , hands down, but I always over cook and dry chicken to get it. Wish I had learned this trick earlier. Will try out that rub too.
My Grandmother would melt some real butter and lightly pour it on the chicken skin and always baste it with the juices from the bottom a few times during cooking. :)
What you did was a good idea. I might try same boil harder 1 or 2 pieces a time pinned with toothpicks air dried a good 15 minutes then set on pit at a temp over 300 degrees.
Water doesn't get hotter with a rolling boil. It's the same 212 degrees with more turbulence because it's evaporating more quickly. You could try steaming the chicken, that gets hotter than 212 degrees. . Great video, helpful. . One question. If I want to also wet brine the chicken would I do so before or after boiling them? I would think boil first because boiling would un-do the tenderizing effect of the brine.
I think from a food safety point of view you don't want to start cooking and then brine. Anyone else have any thoughts on this? Thanks for the comment and I appreciate you watching.
@@DelmarvaBackyard I'm with you 100% on no brine after boiling. I like some of the others suggestions to put them in for a shorter period of time. Definitely something to experiment with. I have always just used baking powder in my rub. I think I'll try it both with and without and see if it makes a difference.
thx! been using (Stubbs BBQ sauce for a few years) didn't know they had a rub...will try this next time for wings for sure! (over west in the DMV but from Chi Souf Side so grew up on Lem's so trying to copy that too) i like your philosophy, new subscriber here
Keep the water boiling and as hot as it can go, then only leave to chicken in for a shorter time. You want to not cook the chicken as much and this will help.
Thanks for posting. We enjoy smoked chicken, and like you, disappointed by the rubbery skin. I will try this but have a few questions. I believe you said 225 which is good because we often do ribs at the same time. You mentioned leg quarters with success, so how about a spatchcocked bird? I think it might work. Any guesses on doing a whole chicken with this method? Did you keep skin side down the whole time? Chicken - the economical feast. Thanks!
Thanks for the video, it is great to meet someone from Delmarva! I have been trying to get crispy skin on my bbq or grilled chicken without much success. Will give your method a try this weekend. I was raised in southern Delaware (between Seaford and Laurel) and have been trying to duplicate the bbq chicken we used to get on 404 in Bridgeville. I have an original delmarva sauce recipe, oil/vinegar based, that tastes great but cannot crisp that skin either. Any help would be appreciated. Thanks. Jerry Fleetwood
What about putting them in the air fryer on high to crisp the skin? I buy fried chicken and, you know how the crispy fried skin gets soft in the fridge, the air fryer makes it crispier than when you buy it freshly fried.
Dunk your chicken in the boiling water and then immediately into an ice bath, you want to render the fat but, not cook the chicken meat. Do this a few times. Put it on a wire rack and air dry it in the fridge for a day. This is a common method in Asia for duck which has even more fat in the skin than chicken does.
I have tried that. The ski peels off the meat a little more when pouring boiling water over the chicken vs dipping it. Thanks for the feedback, I appreciate you watching.
Man, I forgot about that Stubbs Rub. I used to use that all the time. I am going to have to go find some of that. I use a light brushing of butter to get my skin to crisp up. I think it works. Never done a side by side comparison butter vrs unbuttered.
I use vortex, with high heat 450-500, place chicken around, but not on top of vortex, butter every 10 minutes and flip, 40 minutes.. thats the crispiest ive ever done. (kamado Joe)
Hey Mike. Absolutely right I love smoke chicken but , I can't deal with the rubbery skin. I tried about everything from olive oil , duck fat , spray butter you name it. Mike just a thought how about trying it with the vortex on the weber . first I will boil it for 7 mins then toss them on the weber using the vortex . what you think , I will love 2 know .. Cheers 🍺🍺
The vortex method works well. I normally cook dark meat to about 177°F and then place chicken directly over vortex for about 45 seconds on each side. This “reverse sear” method yields crisp skin but you have to watch the chicken carefully because the heat is extremely high.
i am excited and scared at the same time to use my smoker grill for the first time next week.... oh boy,,, your chicken looks sooooo good! im going to do what you did as best i can,,, thank you very much.
You need to look at Chinese soy sauce chicken, a very similar method, but they infuse spices with the boil, then dunk it in ice water to tighten up the skin. Also poke some tiny holes all over the skin.
I do something similar with my chicken but I do it in low temp fat rather than water, like a confit. I cook a second time and the skin comes out potato chip crisp.
Great video! Mad Scientist did a video a while back incorporating the boiling technique beforer smoking. I live in the Delmarva area and was wondering if you would be wiling to let me know where you baught your splits from. I cant seem to find a reliable source for splits to save my life.
If you want to soup up your "boiling method" use a steamer rack in an InstaPot so the chicken doesn't touch the water. Pressure steam for 5 minutes after it reaches pressure, cool/dry in refrigerator "uncovered" overnight. Thank me later
Nice job. Chicken looks great! I used to parbroil thighs, breasts for 10 minutes prior to grilling. It shortened the grill time when its 95 degrees out. Lol. Now, what ever rub I put on chicken, I add Baking Powder to the mix at 25% Baking Powder to 100% rub. Baking Powder draws out all the moisture and makes for crunchy/crispy skin. If you want a BBQ’d chicken that looks fried, you can also add flour to the Baking Powder & Rub. It will look like Fried chicken. I prefer just BP to Rub. Let sit for 10 minutes or so before grilling. I do not like wet soggy chicken skin either. It’s nice to see a Fellow First Stater on here. You have a Great channel! Now For some reason, I have a taste for chicken. Hmmm! Time to get grillin. C Ya!
I always been thinking that boiling chicken (at least for 5 mins) you extract flavor. I continue proving my cooking methods but I will find out. Thanks
Smoking is a culinary method I'm not brave enough or patient enough to tackle, short marinade and toss in pressure cooker for 30 minutes then pat dry throw in 375 oven for another 30 minutes. Never failed me...
I have seen so many bbbq videos of people cooking chicken, and I have made so many chicken thighs but NEVER have I seen thighs so beautiful as those. Wowzers!!!
Hey Del, how’s it going? Looks like chicken, and that is a great idea boiling it low boil for a out 6 minutes and I can’t believe that chicken the color I can smell from here.i heard that bid on the thighs. Great and scientific experiment. You are awesome my man. God bless you and your passion for that outside cooking. Yore a perfectionist.Nailing it down to your perfection. Yes or no it’s good eating!🐓🐓🎉🎉🎉🎉🎉👍👍👍👍👍
Would boiling chicken wings before smoking them also crisp up the skin? If so would I boil them for 5-6 minutes or would it be less time since they are smaller?
Been boiling for 6 to 7 yrs now , trick is get that water really BOILING with Salt good amount !! Keep flame on high as you dump chicken in try to keep it boiling entire time . Depending on how much water cools but i boil for roughly 10 minutes
Great channel just came across it accidentally ! Ill have to try Stubbs usually make my own
Great vid. Usually I dry brine and air dry in the fridge, if I have room. This would take care of the times when I have no room in the fridge. Scalding is used in Asia a lot for poultry. But the hot water is poured on the bird usually, until the skin contracts. Maybe just dipping a piece at a time to keep the water hot and not cook the meat as much would be an idea. I'm going to have to try this method soon.
If it's about pre-rendering some of the fat, just lay them skin side down on a hot skillet. Chicken is already a delicate flavor, I would hate to boil it.
The method you just mentioned is the one I saw another guy do. He didn't boil the chicken at all. He boiled the water and poured it over the chicken, and the skin contracted and shrank tightly around the chicken. I really haven't had much of a problem with skin, just by grilling/smoking at higher temps. But I guess that's where the shape of kettle grills have an advantage. That convection thing Weber has going on is pretty awesome, man. I'll to try this though, if for no other reason than to have another cool video to post.
Great video man! Super helpful. Just some input on that boiling for your experiments, remember that the more solute you have dissolved in your water the higher temperature your water will boil at. Try dissolving a good amount of salt in there and that will raise your boiling temperature proportional to the amount of salt dissolved in solution. Hope that helps.
The one thing you are missing is that the liquid can be any spice/season you would like to add to the chicken.
One of my favorites is the overnight brine/orange juice concentrate frozen juice soak.
So once you do the soak, transfer the liquid to the pot, bring it to a boil, and treat the skins and fat with the same flavoring to double down on the goodness. Looks like flavor town met krispy down.
---
Sorry.
-Cecil
Awesome input my friend. Thanks for contributing and watching.
To get it more crispy, dunk it in ice water right after you boil it. It's better to repeat the process of short boiling and ice water twice than to boil continuously. Then you can safely dry it in the fridge overnight.
I'm a bit of a "collector" of crispy skin techniques, and now I have another one! I've never heard of this one but it makes sense. I've had great results with just screaming hot temps. I just did some wings using baking powder and flour, that was almost like fried chicken. You definitely need to try that one. Great video!
Sounds interesting
Add this one too you're collection. Sous vide your chicken at 140 for 4 hours then drain pat dry and allow to sit uncovered in the fridge for 6 or 8 hours. At this point you and fry at 375 for 4 minutes or smoke at 325 for 1 hour.
How do you prevent skin peelback?
Can you elaborate on the baking powder and flour method please.
@@tylerhughes5420 I’m a big fan of starting chicken in sous vide. Wings turn out so tender inside, and skin has great crisp.
I'm going to try this method and I will really judge this chicken! Rapid boil and chicken in until chicken is between 84° & 88° degrees... Rub chicken with some Stubbs chicken rub... Set my PitBoss Pro Series Smoker to 225°..... Start checking chicken temp after an hour... So we'll see, I started cooking in restaurants in 92 became a chef in 2004.... I'd love to see this work!!!
Great vid and info. Thanks. I normally use a little baking powder or corn starch added to my rub to assist with crispy skin. Now I'm going to double down and do your boil and add the baking powder with rub and see what happens.
Awesome contribution, thanks for watching and commenting.
Great video, I have recently used a small pressure cooker with chicken, with a small amount of chicken broth on the bottom of the pot for about 12 minutes. This retains moisture in the chicken where boiling or par boiling removes a lot of the fat and kind of dries it out. The chicken is almost totally cooked, then season, and throw in the smoker until you hit 180 internal, put smoker at about 350 for 25 minutes. Skin side up, crispy.
Awesome input Jack. Thanks for watching and contributing.
@@DelmarvaBackyard thank you!
It's interesting that you chose this method in that this is a fairly common technique in Asian cooking to both remove some of the impurities and remove some of the fat prior to going onto other techniques. Good call!
It works with any meat as is in ribs,rabbit,etc. also this way you are assured to get product cooked thru..Thax for your time, I enjoyed watching you cook!!
Thanks for watching and commenting.
A 2 day dry brine/air dry in the fridge has given me my best thighs so far, grilled indirect/direct on my PK. Took them to over 180*, removed the bones and little cartilage knuckle, and put each on a bun with pickles, lettuce, and spicy mayo for probably the best chicken sandwich I’ve ever had thanks to a recent video of Bradley Robinson’s. Hard to beat smoked chicken, though, so you got me tempted to do a quick boil of leg quarters and put them on my offset. Think I boiled some wings a while back before grilling with pretty good results but in any case those thighs looked great! I’m sure they tasted even better!
Super awesome contribution. Thanks for the support and I appreciate the great comment.
It was obvious when you bit into that boiled one, the crunch sound from that skin was loud and clear. Thanks for the video man, will be doing this from now on👍
Thanks for the support Blake. It means a lot.
I never seen the boil method and I watch a lot of smoking videos, I have a pellet grill that only hits about 400 F, I do my wings dried at 400 F well seasoned about 45-50 minutes and they are pretty good crisp wise. I do legs the same way, for 1 hour, skin up, I don`t even flip them. I will try the boil method for thighs, because they are thick skinned, thanks for sharing.
Let me know how it goes
For my skin on thighs, I like to season the chicken the day before, leave uncovered. Let that dry brine happen. Then I cook it at around 420-450 indirect on the weber kettle. Fill up the slow n sear with a full basket of charcoal, cook to 180.
Same here...100% way to go
@@devinthomas4866 agreed! Stuff like this is where the shape of the Weber Kettle really changes the game. I haven't had ANY of these problems with tough skin beyond the first couple of times I tried smoking chicken. But that was only because I was new to it and didn't know that all you really have to do (with kettles anyway) is start with dry skin and cook above 275. Heck I'm usually "smoking" my wings and thighs somewhere between 350-400, sometimes higher. I'm trying this just because I think it'll make a great video, but with those kettles and that convection cooking they create, tough skin hasn't been a problem for me so far.
Excellent idea. I am definitely going to try this. I think I would do more water at a hard boil before I put chicken in there and I would only put enough chicken in there where I didn’t lose the boil. Well done
great video & attention to detail. you can get the same result by searing on the Weber a couple minutes per side and then transfer to the smoker. If im doing a small batch for me and my girl i just cook them on the Weber and put'm on the upper deck w/a drip pan underneath and never look until done (180). thx again
Super awesome comment. Thanks for the contribution and I appreciate you watching Jake.
Been experimenting with cooking chicken better lately and having some success with higher heat and shorter time, even though the skin is crispier it hasn't quite got there. So will do this boil thing combined with cooking at 230C for an hour on a rack so heat can get all round it; and yes in an ordinary oven. Also before going in oven pat chicken dry and add salt all around the skin. Honestly I think this will give me the perfect cooked whole chicken; well best I have had so far. Just found your channel today, appreciate your work. Thanks.
I can't wait to try this. Thank you for the advice.
Interesting. I've never heard of this method before so I might give it a go. I've mostly done my chicken on a Weber kettle. Indirect with an over the coals finish to try to crisp it up but it still never comes out how I want it. I mostly get crispy rubber.
Thanks for this Video ! For years I been Grilling Rubbery Chicken. This Method Should Help my Grilling with Family and Friends. Thanks Again.
Glad it was helpful! Thanks for watching and commenting.
Great video, thank you, just what I needed
Thanks for the support Doug.
Great video. I have always STEAMED wings before doing anything. Steamed for 10-12 minutes, pat dry and return to fridge for an hour or so to finish
I've always done a reverse sear method with my wings. I know you brought it up to 350, but I'm talking 500+. It'd be interesting to see all the variations between boiling, reverse sear, both. I'd be curious on your thoughts of the top grill and how that performs next to a basic weber. BTW, just got the call from LSG, my 20x36 is crated up and ready to ship!! 3 months of waiting, but I know it will be worth it.
I'll be trying this out. Thanks for the video. Smart idea...
Thanks for the feedback Dave. Let us know how it goes.
That’s the video I have been looking for. Very well explained. On a Weber kettle what temperature should you start with for cooking the chicken skin side down? Also at what temperature of chicken should I run till I crank up heat?. I am subscribed to your channel and that was really a great job you did. Keep up the great work.
Awesome video! I've yet to make a backyard bbq that I can be proud of. I am fairly new to grilling. I'm gonna try this technique and definitely gonna. give that rub a try. Thanks for sharing! 👍
Thanks for the kind words and encouragement. Let me know if you have any questions. Might make for a video idea and help you out.
Brother, you have a killer voice for vids. Don't know if it is natural or over-dubbed, but you are rocking it. As to the chicken, I am the type of KCBS judge that would not be favorable toward the #4, and would be expecting the #2 for sure. Good demo.
Thanks for the feedback Roger. I'm always trying to improve the viewing experience. I appreciate you watching.
Nice technique. I just pull back the skin and scrape the fat off with a knife. Always very crispy and sure fire as fat content varies from bird to bird. One less pan to wash is a bonus!
I would really like your take on the flavor and smoke level difference between the two. Does the pre boil affect how the chicken absorbs the smoke?
That's an extremely good good question ⁉️
And I'm going to be checking on that when I replicate this method!!!!!
@@TheRealDjango_ Did you ever find out?
Never seen that. Interesting Have to give it a try. Thanx
Another great video. Flat out boil in lightly salted water. Hope you have an Awesome Weekend/Week too.
some awesome tips here! there will be more successful chicken cooks now because of this lol. like your videos, and the elk one! love to cook wild game also, good stuff! just subscribed look forward to seeing more of your content- cheers
Very nice video. How long did it take to get to good temp?
I don't recall. It was definitely shorter than normal though. Thanks for watching.
Looking forward to trying this method. Love your videos
I've found grilling with lid open medium heat on coals flipping only when slick doesn't stick to grate. It's a slow process but end up with super crispy and flavorful chicken
Thanks for the feedback and I appreciate you watching.
Definitely need to try this! Anything to get crispier skin. Did you notice a difference in the amount of smoke that gets into the ones that you boiled?
I'm always looking for ways to get crispier chicken skin. I didn't notice much difference in smoke. Thanks for watching.
Really helpful
Thats the plan Tom. Thank You for the support and feedback.
You should be blanching the chicken not boiling. The water needs to be screaming hot when blanching
Adverb chicken! Truly good job on fantastically superb chicken. Amazingly excellent results. 🤠
Gonna try this. Nice, always up to learn something new
Thanks so much for the inspirational comment. I appreciate you watching.
Great video thanks for that. Can I use this method for wings?
Love your channel man. That LSG is a thing of beauty.
Man this is a great video as I struggle with this..... Thanks
Found the boiling method for any meat tends to make the flesh dry out more reducing the juiciness. Try dredging in baking powder without boiling before cooking
Great tip! Thanks for watching and commenting.
since water only gets to 212 f at a boil... I'm thinking par frying might knock out of the park... really good vid, to use an Ausie term which I am not " Good ON You" Brother Keep at it...
Thanks man, I really appreciate it.
I have never seen this method before and I am 70. I love crispy skin , hands down, but I always over cook and dry chicken to get it. Wish I had learned this trick earlier. Will try out that rub too.
Its never to late learn and make it happen. Thank you for your support.
I'm going to try this method soon. Thanks for posting the video. Any recommendations for crispy chicken skin for a whole chicken?
My Grandmother would melt some real butter and lightly pour it on the chicken skin and always baste it with the juices from the bottom a few times during cooking. :)
Rotisserie the whole bird in an air fryer at 350 for an hour or so. Check temps to make sure its done. Skin is really crispy.
Great video. Thank you!
Thank You so much for the wonderful comment.
What you did was a good idea. I might try same boil harder 1 or 2 pieces a time pinned with toothpicks air dried a good 15 minutes then set on pit at a temp over 300 degrees.
Thanks for the support and thanks for the input.
Doing my first whole bird tonight on my charbroil acorn. I've done other common smokes butt not a bird. Thanks for the tip!
Let us know how it goes. Thanks for watching David
If the water is boiling, it's 212 degrees. It won't get any hotter unless it's under pressure.
Thanks for watching and commenting Harry.
Gonna try a reverse method tonight where I crispen the chicken skin in an air fryer near the end of the cook
Water doesn't get hotter with a rolling boil. It's the same 212 degrees with more turbulence because it's evaporating more quickly. You could try steaming the chicken, that gets hotter than 212 degrees.
.
Great video, helpful.
.
One question. If I want to also wet brine the chicken would I do so before or after boiling them? I would think boil first because boiling would un-do the tenderizing effect of the brine.
I think from a food safety point of view you don't want to start cooking and then brine. Anyone else have any thoughts on this? Thanks for the comment and I appreciate you watching.
@@DelmarvaBackyard I'm with you 100% on no brine after boiling. I like some of the others suggestions to put them in for a shorter period of time. Definitely something to experiment with. I have always just used baking powder in my rub. I think I'll try it both with and without and see if it makes a difference.
thx! been using (Stubbs BBQ sauce for a few years) didn't know they had a rub...will try this next time for wings for sure! (over west in the DMV but from Chi Souf Side so grew up on Lem's so trying to copy that too) i like your philosophy, new subscriber here
Stubbs BBQ puts out some incredible stuff. Thanks for commenting.
Keep the water boiling and as hot as it can go, then only leave to chicken in for a shorter time. You want to not cook the chicken as much and this will help.
#this
Great tip thanks man
Thanks for posting. We enjoy smoked chicken, and like you, disappointed by the rubbery skin. I will try this but have a few questions. I believe you said 225 which is good because we often do ribs at the same time. You mentioned leg quarters with success, so how about a spatchcocked bird? I think it might work. Any guesses on doing a whole chicken with this method? Did you keep skin side down the whole time? Chicken - the economical feast. Thanks!
Oh snap! A fellow Delaware smoker! I’m in Wilmington.
I'm not sure if you are interested in sous vide, but you could do that to cook the chicken before and then finish it over a super high fire
I do enjoy Sous Vide. Thanks for the suggestion and I appreciate you watching.
Thanks for the video, it is great to meet someone from Delmarva! I have been trying to get crispy skin on my bbq or grilled chicken without much success. Will give your method a try this weekend. I was raised in southern Delaware (between Seaford and Laurel) and have been trying to duplicate the bbq chicken we used to get on 404 in Bridgeville. I have an original delmarva sauce recipe, oil/vinegar based, that tastes great but cannot crisp that skin either. Any help would be appreciated. Thanks.
Jerry Fleetwood
What's with the acrid white smoke ?
After you put the chicken on the Smoker...
What about putting them in the air fryer on high to crisp the skin? I buy fried chicken and, you know how the crispy fried skin gets soft in the fridge, the air fryer makes it crispier than when you buy it freshly fried.
Air fryer works well. I've experimented with it with great results. Thanks for contributing.
Dunk your chicken in the boiling water and then immediately into an ice bath, you want to render the fat but, not cook the chicken meat. Do this a few times. Put it on a wire rack and air dry it in the fridge for a day. This is a common method in Asia for duck which has even more fat in the skin than chicken does.
Excellent video!
Thanks for watching and commenting Jack. It means a lot.
Did you compare with just pouring boiling water or just a dip and a few pours it makes a difference
I have tried that. The ski peels off the meat a little more when pouring boiling water over the chicken vs dipping it. Thanks for the feedback, I appreciate you watching.
LOVE it. Just subscribed.
Awesome to have you in the Backyard D Yates. Thank You and welcome.
Man, I forgot about that Stubbs Rub. I used to use that all the time. I am going to have to go find some of that. I use a light brushing of butter to get my skin to crisp up. I think it works. Never done a side by side comparison butter vrs unbuttered.
I wish you would have done that same thing with that kettle grill that you got sitting back there. That stick burner seems to be way too much work.
Thanks for the suggestion Carlos. I appreciate the feedback
Very interesting, looks good. Think of adding a spray oil to the skin at the half way part of the cook? Love your videos
Love it! Enjoyed rebuff to the critics!!
Try Hardwood briquettes as a fuel source crisp thhe skin right up...
Good tip, thanks for watching and contributing.
I use vortex, with high heat 450-500, place chicken around, but not on top of vortex, butter every 10 minutes and flip, 40 minutes.. thats the crispiest ive ever done. (kamado Joe)
Awesome comment. Thanks for the contribution.
Nice...thanks for the tip. That's my biggest challenge with chicken. I will definitely be trying this. Keep it up. Jesus loves you.
Interesting experiment, if you want to get the water hotter you could try a pressure cooker.
Hey Mike. Absolutely right I love smoke chicken but , I can't deal with the rubbery skin. I tried about everything from olive oil , duck fat , spray butter you name it. Mike just a thought how about trying it with the vortex on the weber . first I will boil it for 7 mins then toss them on the weber using the vortex . what you think , I will love 2 know .. Cheers 🍺🍺
The vortex method works well. I normally cook dark meat to about 177°F and then place chicken directly over vortex for about 45 seconds on each side. This “reverse sear” method yields crisp skin but you have to watch the chicken carefully because the heat is extremely high.
i am excited and scared at the same time to use my smoker grill for the first time next week.... oh boy,,, your chicken looks sooooo good! im going to do what you did as best i can,,, thank you very much.
How did it turn out?
I remember when this channel was new good work 50k plus now
You need to look at Chinese soy sauce chicken, a very similar method, but they infuse spices with the boil, then dunk it in ice water to tighten up the skin. Also poke some tiny holes all over the skin.
Thanks for the awesome suggestion. I love hearing about everyones different methods. Thanks for watching and commenting.
instead of boiling yoged to try steaming the chicken! then finish them at about 350-375 .
Excellent suggestion. Thanks for watching and commenting.
Nice backyard!👊
I do something similar with my chicken but I do it in low temp fat rather than water, like a confit. I cook a second time and the skin comes out potato chip crisp.
Awesome feedback. Thanks for contributing.
Great video! Mad Scientist did a video a while back incorporating the boiling technique beforer smoking. I live in the Delmarva area and was wondering if you would be wiling to let me know where you baught your splits from. I cant seem to find a reliable source for splits to save my life.
Thanks, Taylor I appreciate you watching and commenting. I guess I'm not sure what you're referring to as "splits"??
If you want to soup up your "boiling method" use a steamer rack in an InstaPot so the chicken doesn't touch the water. Pressure steam for 5 minutes after it reaches pressure, cool/dry in refrigerator "uncovered" overnight. Thank me later
Really awesome input. Thanks for the support.
Nice job. Chicken looks great! I used to parbroil thighs, breasts for 10 minutes prior to grilling. It shortened the grill time when its 95 degrees out. Lol.
Now, what ever rub I put on chicken, I add Baking Powder to the mix at 25% Baking Powder to 100% rub. Baking Powder draws out all the moisture and makes for crunchy/crispy skin. If you want a BBQ’d chicken that looks fried, you can also add flour to the Baking Powder & Rub. It will look like Fried chicken. I prefer just BP to Rub. Let sit for 10 minutes or so before grilling. I do not like wet soggy chicken skin either.
It’s nice to see a Fellow First Stater on here. You have a Great channel! Now For some reason, I have a taste for chicken. Hmmm! Time to get grillin.
C Ya!
Awesome info, thanks for watching and contributing.
Do u wash the baking powder off before cooking?
The temp seems really high. Chicken done at 165. But I loved the boil tip.
Dark meat should always go to 175-185 F in order to get the best result. Breasts is what we're looking for in that 165 F range.
I’ve heard of poaching chicken prior to pan broiling chicken breasts for moist chicken and crispy skin. I wonder if this might work for barbecuing….
Absolutely! Thanks for watching.
I always been thinking that boiling chicken (at least for 5 mins) you extract flavor. I continue proving my cooking methods but I will find out. Thanks
Why dident you use your rec tec for this one? Looks lonely back there lol, I can't wait to try this out
I like to spread the love. I really appreciate you watching and commenting. Keep the Smoke Rolling!
Finally, a cook thats verified, thank you brother.
Thanks for the kind words Ray. Your support means a lot.
Same principle with bacon. Boil the fat to start renderingfat without overcooking the meat part.
I've never tried with bacon. I like my bacon a little on the crispy side. Thanks for the suggestion and I appreciate you watching.
Smoking is a culinary method I'm not brave enough or patient enough to tackle, short marinade and toss in pressure cooker for 30 minutes then pat dry throw in 375 oven for another 30 minutes. Never failed me...
I have seen so many bbbq videos of people cooking chicken, and I have made so many chicken thighs but NEVER have I seen thighs so beautiful as those. Wowzers!!!
Hey Del, how’s it going? Looks like chicken, and that is a great idea boiling it low boil for a out 6 minutes and I can’t believe that chicken the color I can smell from here.i heard that bid on the thighs. Great and scientific experiment. You are awesome my man. God bless you and your passion for that outside cooking. Yore a perfectionist.Nailing it down to your perfection. Yes or no it’s good eating!🐓🐓🎉🎉🎉🎉🎉👍👍👍👍👍
Rolling boil for 8 minutes then add sea salt crystals after you dry the skin off. Just a couple on each skin.
Thanks for watching and commenting.
No olive oil brush before that dry seasoning application?
Would boiling chicken wings before smoking them also crisp up the skin? If so would I boil them for 5-6 minutes or would it be less time since they are smaller?
If I used a fat in the final hour of my mop, like oil mix or a butter mix would that make it crispier?
Looks really good but it’s hard to crisp on the smoker
Great Video 👍🏿