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Crispy skin? Low and slow?
fishindoc
Posts: 212
Doing a rib roast for the family but the wife is still requesting a turkey. Last year's low and slow didn't get me the crispy skin I wanted. Do i just abandon low and slow and do 350 all the way or can you have both?? Help plz!
Comments
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Why do you want to do low and slow? And no, you won't have crispy skin with LS unless you do some tricks.fishindoc said:Doing a rib roast for the family but the wife is still requesting a turkey. Last year's low and slow didn't get me the crispy skin I wanted. Do i just abandon low and slow and do 350 all the way or can you have both?? Help plz!Keepin' It Weird in The ATX FBTX -
And lat me know if you want to know the tricks but 350 is better no matter whatKeepin' It Weird in The ATX FBTX
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For turkey do a medium temp. Skins more important on chickens - for turkey smoked just take skin off“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
We go low and slow all the time and get crispy skin.
No magic required. -
Defrost early and dry the bird in the fridge for at least a day. Good luck.
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Thanks...timing wise may just do the 350 thing
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As above- air dry in the fridge at least overnight and lightly apply a dusting of corn starch to the skin before tossing on the BGE. Should achieve the skin texture you are looking for.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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As above.. up to 2 days, uncovered in the fridge..
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Two eggs. 1 setup for low and slow to smoke, second setup hot with raised grid to get bird in the dome. Finish in hot egg.
No tricks, works great.I would rather light a candle than curse your darkness.
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As an egg dealer, I'm a big fan of the @Ozzie_Isaac plan.
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As a one-egg owner, i'm a big fan of putting it in, shutting the dome, and taking it out when it's done. Hint of smoke, crispy skin, minimum messing around
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I was kidding of course. That's my method as wellJustineCaseyFeldown said:As a one-egg owner, i'm a big fan of putting it in, shutting the dome, and taking it out when it's done. Hint of smoke, crispy skin, minimum messing around -
Can someone comment on the temp and time?? I have a 19.5# bird. Lunch at noon...thanks so much!
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