Brad Olson
TVWBB Diamond Member
I salted (Lawry's) some chicken legs about 30 hours before cooking and left them uncovered in the fridge so they were good and dry when they hit the grill. I hadn't planned on taking photos but I was really happy with the color so at the last minute I used the phone. Charcoal briquettes only, no smoke other than what came off of the small log I used to build the single-bank indirect setup in the B-B-K. The cauliflower was a small head that I steamed first and then sliced for frying/pan-roasting in olive oil and pepper.
The skin was definitely crispfirmchewy and was actually tearable (no, I didn't misspell terrible and I didn't misspell misspell, either), and the meat turned out really good so I was happy with the end result.
The skin was definitely crispfirmchewy and was actually tearable (no, I didn't misspell terrible and I didn't misspell misspell, either), and the meat turned out really good so I was happy with the end result.
