Rib bonez
Knows what a fatty is.
- Joined
- Jan 3, 2017
- Location
- Mattoon, Illinois
Been practicing on chix thighs recently for an upcoming comp but not extremely happy on the taste of the actual meat. Method of cook has been to remove and defat the skin. Rub on bottom, between skin and meat, then again on top of the skin. Last night I injected the thigh and was somewhat happy. What’s everyone’s thought on brining them for a couple of hours? Any other suggestions to improve “the meat” flavor?
Last edited: