My signature comp. chicken is a 13 step process including smoking and braising. PITA. It is very good and places in the money most times. But what I get beat by is chicken that is cooked at very high temps, for very short amount of time.Some are brining, soaking, injecting, but the key is the temp. Locks in moisture and crisps skin in no time at all. In fact there is new cooker (F E grill with high temps) coming out soon.Steve.
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