- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
It's more than just throw it on the pit. We use a combination of what you talked about earlier. A lot of it has to do with your pit, temperature, and dry or wet. At the end of the day its really about practice and figuring out what works for your style of cooking.
Gotcha and I'm really just kind of playing devils advocate here because when I see comments like "if you use 'x' technique for cooking product 'y' then you don't know how to cook properly" it makes me wonder what things they may be doing that could also be construed as a "crutch" technique. So for chicken the butter bath helps to achieve the bite through as can brining, muffin pan, a foiled pan, etc.
Just wondering for those who think scraping skin is a crutch or "shows lack bbq skill in how to achieve bite through skin" then rank the other "techniques" I mentioned as to which are allowable without crossing the line of not being a skillful cook.