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Unread 01-17-2013, 07:54 PM   #16
Texas Turtle
Take a breath!

 
Join Date: 05-26-09
Location: Fulshear, Texas
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I love watching America's Test Kitchen. They give you a chemistry lesson with every recipe. Lately, I have been cooking chicken beer can style on the WSM around 275 for roughly 3 hours or until the thigh hits 175 - 180. Comes out tender, smoky and juicy but the skin is still pretty rubbery.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.
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