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Unread 09-25-2011, 03:47 PM   #16
wheelterrapin
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I got the book and it is one of my favorites. I made the Peach Pork Butt and it was awesome. Good book, highly recommend.
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Unread 09-25-2011, 04:26 PM   #17
DirtyDirty00
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Quote:
Originally Posted by Dave Russell View Post
If you don't really care about crisp chicken skin but like it juicy, his loaf pan chicken is fantastic. Just make sure the bird isn't any larger than about 3.5 lb. and I like to flip the birds midcook for better smoking and browning.


This is by far my fav chicken recipe. Try not flipping the bird next time. My skin comes out nice and crisp all around. Just not underneath that is in the juices. But the top and legs is usually very crisp skin and seasoned.
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Unread 09-25-2011, 06:50 PM   #18
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Quote:
Originally Posted by DirtyDirty00 View Post
This is by far my fav chicken recipe. Try not flipping the bird next time. My skin comes out nice and crisp all around. Just not underneath that is in the juices. But the top and legs is usually very crisp skin and seasoned.
I stick to the recommended 300* for this recipe since my first time the apple sauce slather blackened a bit due to my kettle getting a little hot. I have no idea how you get crisp skin with all that moisture in the apple sauce slather, but maybe I put more on? I've only flipped the birds once out of three cooks so far and it was an attempt to get some more smoke and browning.

Anyhow, I'm open to any suggestions how to get "very crisp skin" at 300* as Chris recommends with all that slather on 'em. I assumed his temp recommendation was to prevent the blackening since I haven't had any more problems being more careful with the 300* temp. The skin isn't tough though so it's all good, and the chicken is my juiciest yet.
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