• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Chicken Skin & Tenderizer


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Chicken skin problems could be solved using tenderizer. IMO

I tryed and understood that all the holes help to breath the inside of the chicken skin and help the fat to escape off.
It works.
I felt the tenderized skin much more thin than usual and it was at 85% on the way to perfection.
I'll try again tryng to dissolve any doubt about this trick.



IMG_3985 di BBQness, su Flickr


IMG_3986 di BBQness, su Flickr


IMG_3988 di BBQness, su Flickr


IMG_3989 di BBQness, su Flickr



IMG_4002 di BBQness, su Flickr



IMG_4006 di BBQness, su Flickr



IMG_4026 di BBQness, su Flickr



IMG_4051 di BBQness, su Flickr



IMG_4038 di BBQness, su Flickr
 
Wow Enrico, that is an amazing BCC. Are you using an old water bowl (defuser) to radiate heat? Very cool, I now know what I'm going to do, I have yet to make a good BCC on my WSM or Kettle. I make great ones on my gasser (indirect) but I think seeing this, I might be able to get back in the game

Fantastic cook, I bet it was very tasty
 
probably the best I've seen! That rub label probably puts a smile on your face too lol - I'll have to try that.
 
Nice looking chook Enrico. Spot on!

Great tip about the tenderiser. I'll try that. Thanks.
 
BCC is the Best... or is that ANY chicken on the weber is GREAT.... I like the diffuser idea, kinda like that vortex.... I take it that the diffuser is safe to reuse after?
 
You must log in or register to reply here.

 

Back
Top