Hapoy birthday Craig!
Pollo Rosa Maria is 1 of the chicken trio dishes, which is what I get (the other 2 are Marsala and chicken Bryan). It's Prosciutto and fontina cheese with mushrooms. I like it quite well.
We also each got the take home for $10. You can get any other menu item of equal or lesser value except steak, so it doesn't have to be the same entree you initially ordered.
I know and told him that but once he gets in a certain mindset there's no changing it with him.
No can fully do with chicken
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I was thinking go low and slow then blast at the end. We will see how it goes. I can always peel off the skin after smoking and bake it in my toaster oven.No can fully do with chicken
But...
Go to the higher temps.
I do and meat is still great
No chance of crispy skin at your (initially) suggested temps
Ahhhh
I usually peel the skin off before cooking if I'm going to want it crispy, spell fried.
That doesn't dry out the chicken flesh while smoking? I mean yeah, it's brined and all, but...
I have been battling this dilemma for a long time, I try to get the skin nice and crispy while trying not to overcook the rest of the chicken. I love using thighs, but I can never seem to get them right. I've tried making sure they are completely dry before cooking and then starting low, skin side up, and then cranking the heat up at the end to crisp the skin. I've tried starting high and then lowering the temp. I've tried skin side down first, then this and that, and the other thing, and I still can't seem to get the skin how I want it. It becomes rubbery. the closest I've come to getting them how I want is by baking them in the smoker at about 250F'ish until they hit 165 and then move them into my oven and blast them at 425 for about 15 minutes until they reach 180 and then finally (what I think the secret weapon is) is I hit them with a broiler on high and watch them until the skin gets to as close to how I want it. You gotta render that thick, fat skin to get it thin enough so it will turn crispy.Ahhhh
Tried that.
The fat will have rendered, so the skin is a lost cause.
On the plus side: whatever you do, you will have a great meal
Not the way I do it. I light smearing of oil keeps it from drying out and the oil still allows the smoke to permeate.
After I brine it, I am going to pat it dry and rub a seasoning mix on it before smoking. Just was curious if the oil would rub the seasoning mix off, or if I should oil it and then put the rub on, IDK I might just leave the skin on and hope for the best!
MrsT hates green bell pepper, and it took years for her to begin to eat yellow, orange, or red ones, which nowadays she actually likes. Those green ones, though…nope.
