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General consensus is Women prefer spatchcock......yardbird...

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Comments

  • Skiddymarker
    Skiddymarker Posts: 8,528
    NPHuskerFL said:
    @Skiddymarker‌ okay that makes sense (I guess). But, why dry out for 48 hrs to get skin crisp only to saturate with sauce/moisture. That's what I was saying. Personally I've never tried the drying in refrigerator method to get crisp skin.
    Think buffalo wings. Crisp skin and then just toss, hard to do when you only want to cover half the bird, so we brush the sauce before serving. I always dry in the fridge, my favourite mix is 50/50 corn starch and old baking powder. I do heat the sauce before brushing on the finished bird. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • AUCE
    AUCE Posts: 890

    AHHH. this method is DEFINATELY the way to go....DEEEELICIOUS!.The Boid was the bomb and a small 11-12 Goobler is next..

    The ONLY reason I would consider BEERCAN in the future is if I need to smoke multiple birds..Dont get me wrong beercan is delicious too but the whole cook faster and internally being able to season has it beat...

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
    AUCE said:
    Gonna lather her up at 160....
    Next time gonna sauce it at 145 ish so I can get two bastes before done..

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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