Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
So rat88, I'm still a bit unclear as to exactly what you're asking and what your goal is. Let me ask this so we're on the same page. Are you looking for softer, but not necessarily crispy skin? Or are you looking for soft and crispy skin? And which cooker do you want to achieve this result on? Your UDS & charcoal grill, and your electric are vastly different atmospheres for chicken skin.
Trying to find a way to fix the skin on chicken cooked in the MES. It comes out like the blister packs they sell everything in now. The easy way would be to not do chicken in the MES, but i dont give up that easy. This all started when i built the bong for it and needed something to test it out with. I had not done any chicken for a while so I decided to give that a try. The meat was good, but the dogs couldnt even eat the skin.
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