Forgive the redundancy, as I'm sure this has been covered somewhere, but, man, there are a lot of pages here.
Anyway, I cook mostly good fowl either on my kettle or PBC, but I rarely achieve crisp skin. The pheasant I did last night was really good, and it would have been great if the skin was crispy. I wet-brined it overnight, then dried it in the fridge all day. I cooked it hot. Still, no dice. This seems to be the story more often than not.
For years, I mostly peeled the skin off and did Meathead's Simon and Garfunkel rub on a rotisserie bird, but it sure would be nice to get skin right.
Anyway, I cook mostly good fowl either on my kettle or PBC, but I rarely achieve crisp skin. The pheasant I did last night was really good, and it would have been great if the skin was crispy. I wet-brined it overnight, then dried it in the fridge all day. I cooked it hot. Still, no dice. This seems to be the story more often than not.
For years, I mostly peeled the skin off and did Meathead's Simon and Garfunkel rub on a rotisserie bird, but it sure would be nice to get skin right.
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