Dec '25 • Chicken
Master the skin, Save the bird
We’ve all been there: the meat is juicy, but the skin is like chewing on a rubber band. To graduate from "backyard cook" to "pitmaster," you need to manage two things: surface moisture and fat rendering.
💡 3 Pro-Tips for the Ultimate Crunch:
- The "Fridge Air" Trick: After seasoning your chicken, leave it uncovered in the fridge for at least 4 hours (or overnight). The cold air dehydrates the skin. Dry skin = Crispy skin. Wet skin = Rubbery skin.
- The Fat Anchor: Use a light coating of avocado oil or olive oil before applying your rub. Because chicken skin is porous, the oil helps the heat transfer more efficiently to render the fat underneath.
- The "Finish" Flare: If your bird hits 68C and the skin still looks pale, crank the grill or move the bird directly over the coals for the final few minutes. Just keep it moving—the jump from "mahogany" to "burnt" happens fast at 175C
🪵 Wood Pairing 101:
Chicken is a sponge for smoke. Avoid heavy woods like Mesquite which can turn the meat "ashy" or bitter.
- Fruitwoods (Apple/Cherry): For a sweet, mild profile and a deep red color.
- Pecan: For a rich, nutty depth that doesn't overpower the bird.
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Master the skin, Save the bird
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Award-winning pitmaster teaching BBQ, craft beer & whiskey-making. Join He-Billy Hicks' community of makers. Level up your craft. As seen on tv
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