Quote:
Originally Posted by BBQchef33
Your idea almost guarantees the skin will pull off the meat with no effort.
how about this instead.
get thighs that are on the larger side of medium.
Using a sheers, or VERY sharp knife, trim the thigh to be much smaller than the skin, so the existing skin wraps around the chicken and can be tucked under.
;)
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What Poobah said is pretty much what Dr. BBQ taught us at the class.
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Michele (Brewmistress and Pitmistress)
BBQ Team: Lawn Guyland Smokers
Brewery: Black Dog Brewery
Equipment:
"Sam-I-Am: XL Big Green Egg
"R2 and D2": Twin 22" Weber Smokey Mountains
Brewery:
Custom Made Automated Souped Up Sabco
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