Socks
Knows what a fatty is.
Okay so after watching some competition videos and seeing a lot of the box pictures posted here of chicken thighs, I'm really wondering what's up with the lack of darkened/blackened colour. Any time I've ever grilled chicken at home it ends up a lot darker. Is it that competition chicken isn't actually grilled at all but rather cooked longer at lower temps? Is it cooked with the skinside up and never turned over?
What are the differences in method, and results?
Lemme know thanks!
What are the differences in method, and results?
Lemme know thanks!