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crispy skins....
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Desert Filly
Posts: 1,042
OK....since AZRP seems to know how to crisp up the chicken skins, I am his testimonial. He was cooking the chic thighs on the BGE this afternoon, and as I was tacking up the horses to ride, I could hear this snap crackle pop? Got home and he was deboning the thighs....to make the infamous Cin Chile that we got from the Spring Chicken family....me not wanting Chile again this week....I went for the skin. UUUUmmmmmm UUUUmmmmm gooood. It's filled me up....and once again, he has fulfilled my needs.
You can ask him how....;)[p]Kim
You can ask him how....;)[p]Kim
Comments
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Desert Filly,
So it sounds like AZRP has solved the riddle of the crispy skin![p]So how does he do it....?
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Brined, rinsed, and cooked at 375 raised grid indirect until 200 internal. -RP
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