I cooked a couple of birds sunday and while they looked really good, the skin was so tough you could hardly cut it with a knife.....i used one of my sauces as a glaze and I think that might be the problem, too much sugar...I guess...any suggestions?
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!