|Banner advertisements by bbqads.com|
In Reply to: Re: How do you make it? posted by Jeff Hughes on July 07, 2011 at 16:25:48:
I believe it was Chez who suggested here one day to keep the skin after cooking the bird. Then julienne it and crisp it up in a skillet and return it to the meat. I do it that way and it adds to the product.
The BBQ Forum Home Page