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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-15-2007, 09:25 PM   #16
DaChief
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I think the chicken skin discussion really needs to differentiate (damn that's a big word sp?) between comp and eating at home. I usually crisp it up over hot coals at the end but certainly wouldn't say it looked ready for a turn-in.
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Unread 03-15-2007, 09:38 PM   #17
The_Kapn
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Quote:
Originally Posted by DaChief
I think the chicken skin discussion really needs to differentiate (damn that's a big word sp?) between comp and eating at home. I usually crisp it up over hot coals at the end but certainly wouldn't say it looked ready for a turn-in.
Well said!

Chicken skin in comp is almost a Voodoo subject and so elusive.
Kinda like a Holy Grail kinda thing

No need for that effort on recreational cooking!
Crisp it over high heat and enjoy it!

TIM
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