kevine
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I usually spritz every hour, so only a couple times during the entire cook. I use a mixture of apple juice and guava nectar. I don't foil anymore, however, I've occasionally put in foil if my temp climbs a little too high, to keep them from drying out. This is more due to my inability to control temp rather than cooking technique. I then sauce them (light coat) about a half hour before I know I'm pulling them. I like the sweet stickiness created from the carmelization.
To answer your question, the spritzing doesn't really change flavor but what I'm using adds more sugar which I think carmelizes more. It may change the flavor a little but it certainly adds to the appearance in my opinion. Reading the other posts, I would agree that it doesn't change tenderness, other than keeping the skin moist.
To answer your question, the spritzing doesn't really change flavor but what I'm using adds more sugar which I think carmelizes more. It may change the flavor a little but it certainly adds to the appearance in my opinion. Reading the other posts, I would agree that it doesn't change tenderness, other than keeping the skin moist.