Finally managed to get crispy skin!
Seasoned with some meat church hog rub about an hour before the grill - nothing else.
425 on indirect for about 25 mins rolling occasionally
when they were golden I cranked it up with a hair dryer and gave them a good 5 minutes on the direct side above the freshly bellowed coals...
i think this this is a lesson that Kamado temps need to be about 50-100 higher than the recipe calls for
Seasoned with some meat church hog rub about an hour before the grill - nothing else.
425 on indirect for about 25 mins rolling occasionally
when they were golden I cranked it up with a hair dryer and gave them a good 5 minutes on the direct side above the freshly bellowed coals...
i think this this is a lesson that Kamado temps need to be about 50-100 higher than the recipe calls for
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