- Joined Jul 9, 2008
I can't seem to master chicken no matter what I try and believe me, I've tried a lot. I get a good flavor from my rub on the meat by putting it inside and under the skin but the presentation look horrible because the skin is usually burnt on the outside. I've tried low and slow at about 225 and then yesterday, I tried hot and fast at about 275-300. I use to use brown sugar or white sugar and then switched to sugar in the raw (turbinado sugar) based on suggestions from this group and that still hasn't helped. I love the taste my rub has but feel like I really need to just remove the sugar from it all together to give me something that looks as good as it tastes. Any suggestions on how to still get the sweet taste from sugar without actually using sugar?