Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
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1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Suggestions on reheating Simon and Garfunkel chicken??
Hey everyone. I'm gonna be doing some Simon and Garfunkel tomorrow and since I'm going to be using my LSG. I would like to make some extra that we can eat later on this week.
I'm thinking about putting the leftovers into ziplock bags and SVing them. That should keep them moist??
So my question is how would you crisp up the skin and keep the chicken from drying out?
as always your input is greatly welcomed.
Thanks, Steve.
Please be careful. You could wind up on a Bridge Over Troubled Water and wind up Fighting Mad. And you might just hear The Sounds of Silence from your Old Friends. Some might think you're Fakin' It.
I'd remove the skin and crisp it in the oven or on the grill. It will shrink, but taste like Comfort and Joy, (sorry - I couldn't resist one more).
SMO with a boat load of mayo and even more pepper. Hell yeah. I could eat that sh£€t all day.
But I'm looking to reheat for my wife and I as a second dinner and try to keep the crispness and moistness in tack ??
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