Great chicken.
Never tried mayo. Can't get my mouth to try it.
Great chicken.
Never tried mayo. Can't get my mouth to try it.
The "thump" tap that ninja had you don't need mayo anyway ... It's the eggs in there that really does it because i get it with my roti fried chicken especially although I get it with the panko only fried chicken also.
I know the family has the allergies anyway so it's a moot point, just keep using panko.
good lookin chicken,
now that is what I call chicken carnage,
homemade mayo is even better when used for cooking like that.
Oh yea opps :doh:
Which that wouldn't work anyway because it's the eggs in it that does the magic. Aint that much difference anyway from what you're doing anyway so it's all good.We actually have a egg free mayo we use.
Homemade eh?
Hadn't tried the mayo slather yet so gave it a shot last night after seeing this.
Really gotten the hang of working direct with the Akorn now after a few months. I can dial it in to 350 or 400 without overthinking or overadjusting it now.
That looks great, glad i could help push you over the edge.
So did you notice a difference with the mayo? What did ya think?
So any tips for someone that wants to do raised direct with a kettle?
I've got a home made mini WSM, but I'm not sure I can get it to 400 too easily and can't fit many birds on there.
Is this an excuse to go buy the WSM I've had my eye on?
Someone asked how to get crispy skin smoking chicken. My answer; dont smoke it.
Direct fire bbq is a neglected form and the answer.
The hot fire with the distance is the key, else you'd just be grillin.
It settled in 350-400 dome temp, i find it to be pretty accurate at those temps.
The skin came out super crispy, gave a thud when you tapped it, but still was bite through tender.