Rubbery chicken skin fix
I have really enjoyed and learned a lot from your BBQ book that my wife ordered for me fathers day last year. I cook on a Big Green Egg (large) and your methods and recipes work great with it. I get great comments on every thing that I have cooked after reading your book. I just ordered your solution to rubbery chicken skin and I have a couple of questions about the method. Do you have to use raspberry vinaigrette for the marinade or can you use something else (I’m not fond of raspberries)? What else could I use? Will other types of wood work? Or is the mayo and cooking method the real secret? When using the Big Green Egg I use a piece called the plate setter that is for indirect cooking, it works great for butts, ribs and brisket so I assume it would work for the chicken. I normally use chicken halves to cook. I cook for fun and am not interested in competing. Thanks for a great book with easy to follow instructions. How do I get a password for your blog.
Thanks,
Sammy
One Response to “Rubbery chicken skin fix”
Sammy:
The xxxx and that first 30 minutes at the higher temp are the big secrets. So… everything else is changable. Italian salad dressing is good too. Yes… that plate for indirect heat should be used. You are BBQing not grilling. Due to security reasons, I do all the posting on the blog, so just email me and I’ll post it. I’ll post your email below and this response too.
Thanks,
Bill