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Guest
Guest
I recently got a wsm to supplement my oklahoma joe offset cooker for competitions in hopes that I can solve a recurring problem-tough chicken skin. I have tried whole birds, wings, thighs, brining, dry rubs,etc. all to no avail. My first run on the bullet provided great flavor and appearance-but the tough skin was still there. Today I am scoring the skin on the chicken thighs in hopes htat will help. Any suggestions? The Kansas speedway contest is right around the corner and I am stuck. Thanks