Has anybody ever tried smoking a chicken or turkey until it's done then dropping in hot grease for a quick second or two just to get that awesome skin that you get on a fried turkey? I love the smoky flavor of the meat off the smoker better than I do a fried turkey but the skin isn't even close to what you get with a fried bird. I know everybody says you can firm it up on the grill but I figured if that would work why wouldn't the deep fryer. Thoughts?
post #1 of 9
3/25/09 at 1:24pm