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re: Thanks for the access Aggies.
Posted on 7/22/15 at 8:33 am to The Balinese Club
Posted on 7/22/15 at 8:33 am to The Balinese Club
Not a fan of Mesquite or sop.
I need help with my chicken. I can never get the skin right. Its always too rubbery. Anyone have some pointers. I've tried drying it out uncovered the night before and it still didn't work.
I need help with my chicken. I can never get the skin right. Its always too rubbery. Anyone have some pointers. I've tried drying it out uncovered the night before and it still didn't work.
4
Posted on 7/22/15 at 10:37 am to Farmer1906
It's difficult to get a crisp skin when smoking it.
Do you have a fryer? If so once you've cooked it drop it in some hot grease to crisp it up. I've never personally done it but know others that have and love it.
Do you have a fryer? If so once you've cooked it drop it in some hot grease to crisp it up. I've never personally done it but know others that have and love it.
Posted on 7/22/15 at 10:37 am to Farmer1906
How are you trying to get the skin? Charred and crisp? Or softer?
This post was edited on 7/22/15 at 10:38 am
Posted on 7/22/15 at 11:54 am to Farmer1906
Getting crisp skin is tough if you brine it, it turns rubbery, if you dry it out it turns to mush, we just watch it close and cook it skin side down for a bit if need be. You are looking for bite through skin crispy is a bonus
Posted on 7/22/15 at 12:38 pm to Farmer1906
quote:
I need help with my chicken. I can never get the skin right. Its always too rubbery. Anyone have some pointers. I've tried drying it out uncovered the night before and it still didn't work.
Chicken is the hardest IMO. I feel ya.
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