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Re: Chicken Halved w/ no Skin?
I’ve done this plenty of times making chicken for gumbo. The only things that change is the breast can dry out more without that protective layer and the seasoning feels like it tripled1 · -
Re: Tried the APL Beef Tenderloin - one issue
Then that definitely contributed significantly to the sticking.1 · -
Re: Bourbon Low Level Alarm is now clear
@rrp Makers 46 is my very favorite. It's definitely worth buying a case. Or I guess a bottle is a fine start. But a glass? You'll need more of this fine liquid!!3 · -
Re: Carson Rodizio
what's firing the rodizio?1 · -
Re: Butt + Brisket - Wood Choice
I like everything (but mesquite) for everything. Pecan is my most versatile wood. But I don't think wood type is nearly as important as how well cured the wood is. Over cured has little to no fl…1 ·
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