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Reply to "newbie a few questions"

Might check out Smokin's brining101, it is a good way of getting flavor throughout the chicken and it gives a little cushion on the drying out of the bird.

I will use my fingers and pull back the skin and add rub under it. I will then use toothpicks to fasten the skin back down, but the rub still only seasons the outside part of the chicken. I've thought about using a creole mix and injecting the bird, but never seem to have gotten it done yet.

Like MaxQue said, lots of ways to do Q'n, that's the fun part to me.
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