Don Fry
TVWBB Super Fan
Jamie,
I really enjoy your video clips on Weber Nation. You rock!
I purchased a rotisserie for my kettle grill about six months ago and love what it does for chicken in particular. However, I am wrestling with getting the chicken skin right. Do you have any tips on how to get the skin a little more crispy? I have read lots of posting here on the forum, but maybe I am slow or unlucky, but I just can’t seem to get it right texture-wise. Do I need more heat? Too much or too little oil when I rub it down? Am I missing something simple?
Thanks for joining us on the forum.
I really enjoy your video clips on Weber Nation. You rock!
I purchased a rotisserie for my kettle grill about six months ago and love what it does for chicken in particular. However, I am wrestling with getting the chicken skin right. Do you have any tips on how to get the skin a little more crispy? I have read lots of posting here on the forum, but maybe I am slow or unlucky, but I just can’t seem to get it right texture-wise. Do I need more heat? Too much or too little oil when I rub it down? Am I missing something simple?
Thanks for joining us on the forum.