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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-25-2013, 08:39 AM | #1 |
Knows what a fatty is.
Join Date: 01-17-13
Location: Frisco, texas
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FAB-C vs FAB-C Dark Question
Anyone using this? I haven't tried it and was curious to try it on my half chickens.
If I'm doing a half chicken would you use the FAB-C or FAB-C Dark or both? Would you do this instead of brining or still brine? I'm just trying to get some more information. Any help is appreciated. Thanks!
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(2) Large BGE |
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