j biesinger
TVWBB Platinum Member
The night before cooking, I rubbed a fryer down with some salt from preserved lemons. I had it in a shallow cambro pan and didn't feel like looking for the lid (it probably wouldn't have fit anyways), so I tossed it in the fridge and let it air dry.
The skin certainly had a different look to it after 24 hrs in the fridge
before grilling, I rubbed on some oil and thyme. She probably took about 40 min of flipping and flame control to get her to 160ish
the skin certainly crisped up nicely where it received sufficient heat
The skin certainly had a different look to it after 24 hrs in the fridge
before grilling, I rubbed on some oil and thyme. She probably took about 40 min of flipping and flame control to get her to 160ish
the skin certainly crisped up nicely where it received sufficient heat
