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re: WFDT
Posted on 6/10/18 at 7:17 pm to bossflossjr
Posted on 6/10/18 at 7:17 pm to bossflossjr
This chicken confuses me. What's going on here with the very squarish part that's so dark?
3
Posted on 6/10/18 at 7:19 pm to TigerstuckinMS
I was wondering about that myself!
Posted on 6/10/18 at 7:21 pm to golfntiger32
Posted on 6/10/18 at 7:22 pm to TigerstuckinMS
That’s the skin. Smoked chicken skin always gets that dark in my experience.
Posted on 6/10/18 at 7:23 pm to CorkSoaker
4,1,3,2
Posted on 6/10/18 at 7:24 pm to Uncle JackD
quote:
That’s the skin. Smoked chicken skin always gets that dark in my experience.
It was more the shape that got me.
Posted on 6/10/18 at 7:29 pm to TigerstuckinMS
quote:
squarish part that's so dark?
That’s skin, it shrunk.... was smoked over mesquite and pecan for 2 hours.....
This post was edited on 6/10/18 at 7:31 pm
Posted on 6/10/18 at 7:32 pm to bossflossjr
Cool. Looks great. It just wrinkled my brain.
Posted on 6/10/18 at 7:33 pm to t00f
leftovers from baby shower
Posted on 6/10/18 at 7:34 pm to golfntiger32
Cubed Yukon gold potatoes and carrots seasoned, tossed with olive oil. Put into a drip pan under a spatchcock chicken on BGE. Chicken seasoned with salt, pepper, granulated garlic, fresh basil, thyme and dry italian seasoning. Roasted at ~350F until chicken breast read 160F. Served with broccoli and a rosemary/salt roll and Argentina Chardonnay.
Posted on 6/10/18 at 8:02 pm to golfntiger32
Braised beef short ribs served over goat cheese polenta with French bread.
Posted on 6/10/18 at 8:05 pm to golfntiger32
Pound of ground beef
Pack of frozen cauliflower
Pint of halo top
Pack of frozen cauliflower
Pint of halo top
Posted on 6/10/18 at 8:17 pm to Lazy But Talented
Smoked wings and veggies
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