- Apr 14, 2016
- 424
- 143
Well yesterday I made my first attempt at comp style chicken .. well today I figured why not try again but change a few things.
Yesterday I used a pan so today I wanted to try just putting them on the rack the entire cook. I also thought my glaze needed to be thicker and more sweet. I also tried pounding them flat. Then kinda rolling them up around the bone. Well I'd have to say the pan was much much better! Also used apple wood this time vs cherry yesterday. The cherry wood was better. I once again removed all fat from the skin and got bite through skin. I left my sauce thicker. Unfortunately it came out to thick! Overall it was good but yesterday's was better ! Practice practice practice
Yesterday I used a pan so today I wanted to try just putting them on the rack the entire cook. I also thought my glaze needed to be thicker and more sweet. I also tried pounding them flat. Then kinda rolling them up around the bone. Well I'd have to say the pan was much much better! Also used apple wood this time vs cherry yesterday. The cherry wood was better. I once again removed all fat from the skin and got bite through skin. I left my sauce thicker. Unfortunately it came out to thick! Overall it was good but yesterday's was better ! Practice practice practice
Last edited:
