- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 11/13/17 at 9:37 pm to Hat Tricks
If you want to crisp it go to 325 for the last 15 minutes.
Posted on 11/13/17 at 10:26 pm to GeauxTigers0107
Masterbuilts don't exceed 275. I don't know what OP is doing different but I would never get skin like that. Maybe it's the brine?
Posted on 11/13/17 at 10:36 pm to CP3forMVP
Correct, 275 is max temp.
I think just going to the trouble of getting the chicken as dry as possible helped with the skin. Like I said in the earlier response, it wasn't crispy but definitely not chewy either.
I think just going to the trouble of getting the chicken as dry as possible helped with the skin. Like I said in the earlier response, it wasn't crispy but definitely not chewy either.
Posted on 11/14/17 at 5:07 am to Hat Tricks
quote:
275 is max temp.
Ahhh...didn't know that. Well, whatever you did...it looks great.
Posted on 11/19/17 at 5:05 pm to Hat Tricks
Those quarters look great, love me some well done chicken.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News