JSMcdowell
TVWBB All-Star
On my last attempt at chicken, the skin was a failure, slid right off. At least chicken came out wonderful.
Left in a marinade for 3 hours, patted dry, rubbed and let rest in a cooler for 1 hour. Smoked for 1.5 hours at 275, spritzed a few times with apple juice. The AJ gave it a beautiful color, but did not do anything for the skins texture.
I am trying to use a simple method to get a decent skin for my own liking and also my first comp on 10/2. I am doing PP this weekend, but I am going to do chicken once or twice the following weekend.
I read Chris' recipe on Kiawe chicken, and I am thinking I am going to finish the skin on the grill.
My two questions are:
#1 How good does this come out?
#2 How well does it go over at a comp?
Thanks!
Left in a marinade for 3 hours, patted dry, rubbed and let rest in a cooler for 1 hour. Smoked for 1.5 hours at 275, spritzed a few times with apple juice. The AJ gave it a beautiful color, but did not do anything for the skins texture.
I am trying to use a simple method to get a decent skin for my own liking and also my first comp on 10/2. I am doing PP this weekend, but I am going to do chicken once or twice the following weekend.
I read Chris' recipe on Kiawe chicken, and I am thinking I am going to finish the skin on the grill.
My two questions are:
#1 How good does this come out?
#2 How well does it go over at a comp?
Thanks!