Looks and sounds amazing. I really like the idea of crisping the skin and adding it back. Very cool. Are you selling right out of your house or what?Sent from my iPhone using Weber Kettle Club
Quote from: HoosierKettle on May 27, 2021, 06:39:35 PMLooks and sounds amazing. I really like the idea of crisping the skin and adding it back. Very cool. Are you selling right out of your house or what?Sent from my iPhone using Weber Kettle ClubCutting the crisped up skin in small pieces was the way to go. I tried it on a small bowl of shred first and left it twenty minutes to see what the mouthfeel would be like after it absorbed moisture from the chicken and it juices plus that sauce I added. While the pieces softened some they were more like croutons in a salad that had sat through your meal than rubbery skin condoms from low and slow chicken. I have people come pick the takeout boxes off of my front porch. Covid means nobody comes in my house..........unless perhaps they are also members of this elite organization.
Covid means nobody comes in my house..........unless perhaps they are also members of this elite organization.
Just made some pulled chicken last night. I used cherry for smoke. I think I like it better than pulled pork.Sent from my iPhone using Weber Kettle Club
I agree, I like this thread. For my money it's hard to beat rotisserie chicken over coals with a small chunk of wood of choice. Pecan works well for me. It can be pulled or eaten off the bone and always has crispy skin. Winner winner chicken dinner!