Thursday Night Dinner

[Smoky Smoke]

Decided to do some chicken for tonight. I rubbed it with kosher salt, black pepper, paprika, garlic, and baking powder. It was very tasty and smoky. It was good. However (and this has happened before) the skin was rubbery. I patted it dry and sprayed with cooking oil as a binder. Also, the temperature (lid thermometer) read 400+ the entire time. What could've gone wrong? I don't wanna get a Vortex unless necessary (people used to BBQ crispy chicken before the Vortex was invented).

Thanks.

 

[Stingerhook]

Looks darn good Josue.

 

[bowhnter]

It sure looks good from here.

 

[oldgfbbq]

Looks good to me. A minute or so under an oven broiler will do the trick. Simple, quick and easy. Good looking guac too.

 

[Big George's BBQ]

That looks really good to me

 

[cholloway]

I patted it dry and sprayed with cooking oil

Maybe this contributed to the rubbery skin?

 

[AussieMatt]

Maybe this contributed to the rubbery skin?

Have to agree. Just use the rub with no oil.

 

[Smoky Smoke]

It tasted even better. Chicken had a sweet smoky touch.

 

[Smoky Smoke]

Thank you. I'll keep this in mind next time.

 

[Tkruse]

I've found that if I want my weber to absolutely scream temp wise, just leave the lid cracked slightly.

 

[Lomey]

I agree that it was probably the oil. I also put mine in the fridge for a few hours to dry out the skin before smoking/grilling.

 

[cowgirl]

Looks good!

 

[Smoky Smoke]

I've found that if I want my weber to absolutely scream temp wise, just leave the lid cracked slightly.

I will have to try this one too.