Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Mops and finishing sauces
Thanks everyone. Most the time I smoke either leg quarters or just the thigh. I'm thinking of trying some small little competitions around town and just wanted some ideas. You know something that would make the quarters stand out and shine like new money but taste great also. -
Mops and finishing sauces
I've searched the forum and could not find much on chicken mops or finishing sauces. Is anyone willing to share some recipes and techniques? -
Rib Rub Question
Richtee I want to try your rub. What is red ground and B.P.? And how much of everything, like a teaspoon or cup, etc. Thanks. -
tight skin on leg quarters
FBJ what do you mean by draw up in the cooking process or pre cook. Please explain. -
Whats your absolute favorite rib rub recipe?
Meat Hunter, What do you mean by pre sweetened Kool-aid? Is that Kool-aid straight out of the pack or sugar added to it? Also what is 4 tsp of NOT?- getgoing
- Post #23
- Forum: Sauces, Rubs & Marinades
-
tight skin on leg quarters
Had a competition at work and some of the leg quarters people had were absolutely beautiful. How do you get the skin to lay down on the chicken nice and tight looking? My skin seems to want to draw up (wrinkle a little) instead of laying down? Do you marinade in something or what?
