Plumberguy
Well-known member
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- Grill(s) owned
- Bull
Did a beer can chicken last weekend, and it was great, but very little of it had that bite through skin. Most slid off when cutting it. Did it at 290-300 for about 1.75 hours.
Anyone have ideas on how to acheive that bite through skin, even if not "crispy"? Appreciate any thoughts.
Anyone have ideas on how to acheive that bite through skin, even if not "crispy"? Appreciate any thoughts.
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