Recent content by Nat Smith

It turned out pretty amazing. Highly recommend. I did brine them for 2 hours before the cook.

These are boneless and skinless thighs. I was going to push them all tightly together like al pastor or shawarma. I'm brining them for about 2 hours prior to the cook. I guess I'm just concerned that the center will take much longer to cook than the outside with them jammed together. Looking at...

I was going to try and spin some chicken thighs on the rotisserie to impart some smoke flavor to the meat I'm putting in a chicken bog. We have a lot of meat to cook, so I was going to stack them on the spit like you would shwarma. Any reason I shouldn't do it this way?