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Nice job tom. See what happens when you don't take a bite! Confusion! Is that parchment paper or the steamer paper? If it is parchment, whats the reason you used it? Thanks.
Very nice video Tom and great advice for everyone on the temperature guidelines.
Tom it looks great but why put it back in at the end? That one piece is the mother-in-law piece Let me ask you this did you use any oil? & does it taste anything like real fried chicken when you put flour on it? Or does it taste like broiled chicken? Thanks Richard
Quote from: Tailgating is my game on April 20, 2017, 04:52:36 PMTom it looks great but why put it back in at the end? That one piece is the mother-in-law piece Let me ask you this did you use any oil? & does it taste anything like real fried chicken when you put flour on it? Or does it taste like broiled chicken? Thanks RichardLots of Questions, 165 for me on Chicken legs isn't enough there still too much grease so I like to take them up,to 185 or more they usually split a little but it's less greasey and better tasting at higher temp on dark meat. Used a little oil at first none is really needed since there's enough grease from the bird. I have done breading before and it was good not as good as KFC good.
What size parchment paper did you get?