has anyone came up with a formula on how to B.B.Q. a chicken and make the skin to where you can chew it and not have to give it to the dog.my jaws gets tired after awhile trying to chew it.
Higher pit temps is good place to start.
You can also oil the skin before rubbing,
but keep in mind that the oil will intensify
the heat of the pepper in your rub.
Jim
Hey Joe!
Check out the Advance Technique Forum and look for "Chicken Skin" I had the same problem as you did and Chris and Jim and a whole lot of other gave me some very good tips and you might want to try. Hope the tips help "Aloha!!"
Higher temperatures are the key to crisper skin. I oil mine also. Poultry can tolerate higher temps than pork. I've never had problem with tough chicken. I usually start at 275. You can also let the heat run up the last 20 minutes or so before you take them off.