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Recent content by bradger
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Brined this whole chicken of a 1 cup salt 1 cup brown sugar and 1/2 cup lemon juice. for about 8 hours sorry I didn't get a picture of that.
after seasoning with thyme under and on top of skin, and paprika on skin only.
fresh out of the smoker
I am very familiar with Virginia summers, used to go down there a lot it is quite brutal. I'm not sure how heavy it is my ruff guess is about 15 pounds. it is set up to have those small propane canisters but i bought a hose and set up 5-pound propane tank.
to get crispy skin on thighs without burning is hard, i have done it in a cast iron pan, start cold, add oil put chicken skin side down and heat. if that is not a violation of the rules.
also remember if you do achieve crispy skin if you then put sauce on it you risk loosing it.