THE BBQ BRETHREN FORUMS

Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Jorge said:
DFLittle said:
parrothead said:
Dave, how do you know this?

I've got plenty of room on my assholes list for another Illinois member. :D

I thought our feathered friend was on topic and asked a legit question.... :D

Well, that's what you get for thinking! :twisted:

If you must know: low and slow, especially with marinaded and/or brined chicken is a guarantee of rubbery chicken skin. You must put some heat to the chicken to dry out (render the fat) and crisp up the skin.
 
parrothead said:
We know, Dave. Just poking you with a stick.

That's why I like this group. Needling and poking and schitt-stirring goes on and I don't get blamed for it.

<sigh>
 
Back
Top