Sep 3, 2012 #1 MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Kind if a little dark? Whatch y'all think
Sep 3, 2012 #2 Texas 1836 Senior Cook Joined Dec 29, 2011 Messages 168 MUShand said: View attachment 4164Kind if a little dark? Whatch y'all think Click to expand... A definite scald on those! What caused it, and more importantly, how do you keep that from happening next time? And once you got passed the scald, how was the chicken? I love a hobby where you can still eat your screwups!
MUShand said: View attachment 4164Kind if a little dark? Whatch y'all think Click to expand... A definite scald on those! What caused it, and more importantly, how do you keep that from happening next time? And once you got passed the scald, how was the chicken? I love a hobby where you can still eat your screwups!
Sep 3, 2012 #3 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Too much sugar
Sep 3, 2012 #4 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Tate was great got the brine the way I want it. I think too much sugar on top maybe not a dusting on the skin until I glaze them
Tate was great got the brine the way I want it. I think too much sugar on top maybe not a dusting on the skin until I glaze them
Sep 3, 2012 #6 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri What temps and times are you all shooting for
Sep 5, 2012 #7 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Cook direct or indirect?
Sep 5, 2012 #8 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Indirect at about 260-270
Sep 5, 2012 #9 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. I cook mine 350* until it hits 180*. My rub doesn't have that much sugar in it. What kind of sugar was in your rub?
I cook mine 350* until it hits 180*. My rub doesn't have that much sugar in it. What kind of sugar was in your rub?
Sep 5, 2012 #10 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Turbinado (sp) it's very similar to my pork rub I am thinking of takin the sugar out
Sep 5, 2012 #11 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. I use granulated light brwon sugar with pretty good results. Give it a try.