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In Reply to: Re: Chicken skin posted by Chicken Lips on June 28, 2015 at 18:28:43:
Well. I'm embarrassed to say no I didn't practice ahead of time. Life got in the way. Just thought I'd change this one thing to my successful ckn and be even better.
Cooking on a good one. So was my friend. Dry. I usually do cook dry. Skin was pretty dry before putting on the meat. I thought that would help crisp it.
Does the skin need to be moist? Oiled? I just can't believe it was sooooooo bad. Flavor was great. Meat was great. Looked good. But as a judge I'm not sure I could have even noticed the flavor with skin so bad. Normal rubbery skin would have been infinitly better.
Thanks for helping out!
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