Chris Smith
TVWBB Fan
...tried so many times to get crispy skin but the saucing just makes it impossible. I always pat the pieces dry; few times I've brushed with olive oil to try and get some crust. I have a Charbroil RED and it sears meat pretty well. I've tried searing direct and moving to indirect and saucing last 10 min, indirect and then searing direct at the end while saucing...tonight with thighs I seared direct, moved to indirect, then simmered in sauce on the stove before returning to the grill to sear again. As usual, the result is the same...good sauce flavor on rubbery skin that fall off in one piece. This is ruining a favorite kind of food for me. It shouldn't be this difficult.
Any suggestions?
Any suggestions?