Went for a quick lunch to a small local BBQ joint this afternoon.
Sunday lunch special is smoked chicken so I had to give it a try despite not caring so much for the texture of the skin.
This place really surprised me with CRISP flavorful delicious skin.
It surprised me to the point of speaking to the pitmaster hoping to get her secret.
Simple explanation was smoke as usual.
Right before serving sprinkle with rub one more time, and 20 seconds in the deep fryer..
Is this a common method of crisping skin on smoked chicken? I have never experienced this texture on smoked poultry any where else.
I will be using it going forward at home.
Sunday lunch special is smoked chicken so I had to give it a try despite not caring so much for the texture of the skin.
This place really surprised me with CRISP flavorful delicious skin.
It surprised me to the point of speaking to the pitmaster hoping to get her secret.
Simple explanation was smoke as usual.
Right before serving sprinkle with rub one more time, and 20 seconds in the deep fryer..
Is this a common method of crisping skin on smoked chicken? I have never experienced this texture on smoked poultry any where else.
I will be using it going forward at home.
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