View Full Version : my first attempt Basic BCC

04-15-2009, 09:48 PM
I thought I would give it a try and see what all the fuss is about. I fired up the gas side while I had a but on the other side. We ended up with a good moist chicken, crispy skin (until I put foil over it to keep it warm until everything else was ready--seemed logical at the time but really softened the skin). The skin I tasted when I pulled it off was terrific--crispy and lots of flavor.

We ended up with just one leg and small piece of breast left after supper.

I've read about "lifting" the skin to work rub underneath it. I attempted that, but I was concerned that I would end up tearing it--it didn't want to separate from the meat under it. I've seen videos of people getting up under the skin and spreading rub--is there a trick to it, or did I just not pull hard enough to lift the skin? I could get a bit to lift up, but I didn't get it to go very far.

With more seasoning under the skin, it would be awesome. Where I was able to get rub under the skin, it tasted great! The rest of it was just a good moist chicken, but not a lot of taste. I did put some rub in the cavity, and used a spud to plug the neck.


04-15-2009, 10:34 PM
Looks good. nice and juicy.:thumbs up:

04-16-2009, 07:01 AM
Looks good, Lazy.
Yeah, just work your fingers under the skin and get your rub and a little butter in there. It'll tighten back up on the heat. If you want a super moist, juicy bird, try a brine prior to cooking....unbelievable!

04-16-2009, 09:49 PM
Lookin good:thumbs up:

You just have to work you fingers in a bit at a time. Once you get the membrane separated, it goes real quick. don;t be intimidated though, the skin will stretch more than you would think.

04-17-2009, 05:30 AM
spud plug, great idea, :sign0092:

skin, hummmmmmmmm, we use a spatula and run it around under the skin, then lift it up and shake some seasoning in there!!:msn-wink:

my fingers are too fat,..........then match my body!!!:roflmaoha0: