Quick Tip - Crisping Up Poultry Skin With Baking Powder

[ChrisD46]

By adding and mixing in a tablespoon or two of Baking Powder to your poultry rub (depending on how much rub you make)  and then allow poultry to air dry uncovered (after applying the rub) in the refrigerator for at least an hour before cooking on the Pitt Barrel Cooker will greatly aid in crisping up the skin without any strange off flavors . I find I am having to crack the lid the last few minutes of the cook less than I did before adding baking powder to my poultry rub . Try it for yourself and see what you think ...

[Ka Honu]

We just had the baking powder discussion about a month ago but thanks for repeating the tip - we have a lot of really old members who forget important stuff if you don't remind them fairly often.

[teesquare]

We just had the baking powder discussion about a month ago but thanks for repeating the tip - we have a lot of really old members who forget important stuff if you don't remind them US fairly often.

Fixed!....See you in N.O.....you old reptile

[ChrisD46]

I should have searched further - in my excitement at discovering  something that worked well from an unrelated site , I wanted to get the word out !

[teesquare]

Not a problem Chris!

We just appreciate you posting this again here. Seriously, the idea is that we want to encourage discussion. I try to remember that while there is truly "nothing new under the sun" as the old axiom puts it - many of us are "new" under the sun...or in front of the grill! .

So, we want to encourage you to post away! Having a topic discussed in different ways - and in several locations is not problem, it just makes the information easier to find.

[tlg4942]

Chris, I had already forgotten this information! I don't even remember if I knew it to forget it.... 
So you just post away when you have something...
And some pics are always welcome too.

[Ka Honu]

...See you in N.O...

So the rumors are true. Please wear long trousers so as not to blind unsuspecting Fest-goers.