Low & Slow: Master the Art of Barbecue in 5 Easy Lessons
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In our eReader you can find the full English version of the book. Read Low & Slow: Master the Art of Barbecue in 5 Easy Lessons Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Low & Slow: Master the Art of Barbecue in 5 Easy Lessons
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And, as we all know, crispy skin is one of the three great wonders of poultry. (The other two wonders? Crispy skin and crispy skin.) Air-drying the chicken after brining or marinating helps, but it’s no guarantee. Instead, there are other, relatively simple post-cook solutions to the problem of rubbery skin.
If you have a blowtorch handy, blast the flame about five inches from the chicken skin until the skin turns brown and crisp. Or set the fully cooked chickens, skin-side up, under a broiler f...or three to four minutes. If you’re using a kettle, flip the chicken skin-side down over the pile of hot charcoal and cook until the skin crisps, three to five minutes. If you’re using a WSM, remove the center ring and set the grate over the charcoal bowl. Flip the chicken skin-side down. Use caution and don’t walk away: the chicken will be very close to the coals, and the skin will crisp instantly—in less than one minute.
SWIM CAP CHICKEN The brainchild of the Right Reverend Rock McNealy from the great state of Colorado, this technique also achieves the crispy-skinned chicken that’s so elusive in low and slow barbecue.
What to read after Low & Slow: Master the Art of Barbecue in 5 Easy Lessons?
You can find similar books in the "Read Also" column, or choose other free books by Rush, Colleen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
And, as we all know, crispy skin is one of the three great wonders of poultry. (The other two wonders? Crispy skin and crispy skin.) Air-drying the chicken after brining or marinating helps, but it’s no guarantee. Instead, there are other, relatively simple post-cook solutions to the problem of rubbery skin.
If you have a blowtorch handy, blast the flame about five inches from the chicken skin until the skin turns brown and crisp. Or set the fully cooked chickens, skin-side up, under a broiler f...or three to four minutes. If you’re using a kettle, flip the chicken skin-side down over the pile of hot charcoal and cook until the skin crisps, three to five minutes. If you’re using a WSM, remove the center ring and set the grate over the charcoal bowl. Flip the chicken skin-side down. Use caution and don’t walk away: the chicken will be very close to the coals, and the skin will crisp instantly—in less than one minute.
SWIM CAP CHICKEN The brainchild of the Right Reverend Rock McNealy from the great state of Colorado, this technique also achieves the crispy-skinned chicken that’s so elusive in low and slow barbecue.
What to read after Low & Slow: Master the Art of Barbecue in 5 Easy Lessons?
You can find similar books in the "Read Also" column, or choose other free books by Rush, Colleen to read onlineMoreLess
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