Brian Dahl
TVWBB Gold Member
Hi gang! From a couple of recent cooks - up first is a dizzy chicken, cooked on Red Jenny. I made a lemon, parsley, garlic and oil slather and worked it under the skin. Kickin' Chicken on the outside
a little later
unbond and resting. I liked the flavor of the under-skin mix, I wasn't as keen on the less crispy skin that was the result. Probably the parsley - upped the moisture level. It was still good and we still ate it!
your plate
no, wait, that was mine... sorry.
#2 - flip flap go the wings on the Mini: lots of minced garlic and KC
it was a gorgeous day in the neighborhood.
almost done - I had to peek. If somebody comes up with a window idea, please let me know
and served
Thanks for stopping by, Happy Easter everyone and I'll catch ya next time!
a little later
unbond and resting. I liked the flavor of the under-skin mix, I wasn't as keen on the less crispy skin that was the result. Probably the parsley - upped the moisture level. It was still good and we still ate it!
your plate
no, wait, that was mine... sorry.
#2 - flip flap go the wings on the Mini: lots of minced garlic and KC
it was a gorgeous day in the neighborhood.
almost done - I had to peek. If somebody comes up with a window idea, please let me know
and served
Thanks for stopping by, Happy Easter everyone and I'll catch ya next time!
