Once more I refer to Meathead's cookbook. His simplified recipe for Cornell chicken is state of the art dead solid perfect. Especially for those of us always watching our weight who remove the skin before barbequing. I got this idea from Buffalo Wild Wings where they sell excellent chicken legs as well as wings. I don't know why but legs are always on sale (and, never wings). Follow the recipe but use just skinless legs. It's hard to get all the skin off but do the best that you can. God knows that you did your best and won't let you get fat for trying. I think that I read that somewhere in the Good Book. Anyway, double up on the spice. and before you put it on the grill, go crazy and put a different rub on each of them. Let them get a little cremated and eat them like jerky or dip them in ranch dressing.
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I like using boneless skinless chicken thighs which are on sale weekly in my part of the country. I like doing smoked chicken with Alabama White sauce. I think wings seldom go on sale because what used to be chap has been taken over by Buffalo Wings. -
I made them, as above, low and slow, in the smoker, tonight. Busy making something for the Midwest Meatup so I didn't have time to finish them on the grill. Used apple chips and finished with hickory pellets. It came out with a well finished crust and was as moist and tasty as my Thanksgiving turkey. There is no off position on the genius switch. Or, is it better to be lucky than smart?Comment
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whenever I have a brilliant idea. I forgot to write it down. I’m glad you posted yours for future reference!Comment
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