Greetings to all,
My friend L.A.BBQ gave me some advice regarding the fact that AmeriQue can cook at 300º He thought that chicken may cook up with a crispier skin. Well, his guess was right. I seasoned a mess of wings with spicy C.S. rub and let them go at the 300º temp. I came up with my own timing, which yielded an interesting result. I haven't a clue why I decided on 2 1/2 hours, but I did. The resulting wings were crispy, and some of the bones were "potato chip" crisp---which I really like, even though some poke fun at me as I make chicken bones disappear. I think that some folks out there would not have liked them this well done. Next time just for the sake of experimentation, I'll let them go for 1 1/2 to 2 hours at 300º
My question in this post is about the plan I have for Mother's day dinner, where I'll be feeding 12 people.
I'm planning on doing chicken quarters. From what I hear, the dark meat quarters should be on the more bottom racks, with the white meat on the uppers. I very much would like to optimize any chances of the skin being enjoyable if some folks want to eat it, so I want to do a 300º cook again. Are there some AmeriQuer's out there who have done chicken parts at 300º? I would appreciate hearing about your technique, including timing and/or seasoning and whether brining is something that would be recommended.
Thanks all for reading my post
Jeff
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