Banner advertisements by

Re: Chicken skin

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Eyedoc on June 28, 2015 at 18:45:25:

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!

Follow Ups:

The BBQ Forum Home Page

Mozilla/5.0 (iPhone; CPU iPhone OS 8_1_2 like Mac OS X) AppleWebKit/600.1.4 (KHTML, like Gecko) Version/8.0 Mobile/12B440 Safari/600.1.4

[ BBQ Search ]