Brett-EDH
TVWBB Olympian
The porchetta is gone. Something a little easier that’s done in an hour. Crispy dry rub chicken thighs, bone in.
I just wanted to play with fire, really.
SPOG, cumin, chilli flakes and a dash of chili powder. Neutral oil and a very small amount of ACV.
Hot seared and then cooked indirect till 175-185° per piece (various done temps). Skin was very crispy. WSK was cruising along at 450° dial temp.
I just wanted to play with fire, really.
SPOG, cumin, chilli flakes and a dash of chili powder. Neutral oil and a very small amount of ACV.
Hot seared and then cooked indirect till 175-185° per piece (various done temps). Skin was very crispy. WSK was cruising along at 450° dial temp.
