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I love the dry brine for chicken. I have never had the skin retract/crack like yours, but I don’t think that would be an issue. I envy the fact you...

Bang bang is good on shrimps too

Duck bulgogi over some nishiki rice and kimchi

Now wait a min. If you're gonna do bang bang you need Grouper. But dont use the House for the grouper use regular corn starch, now for your side of...

Pffftttt

Cut chicken breast into bite size pieces Dredge in buttermilk and house of autry chicken Fry in peanut Oil Toss in bang-bang sauce 1/2 cup...

I just got done with dinner about 2 hours ago, and I'm getting hungry reading this thread. Lots of great ideas! I may end up in the kitchen...

^ he would know.

Avenza is a really cool tool for sure. I use it often with georeferenced PDFs of plats and site plans. I do most of everything in civil 3D and then...

Im moving back towards simplifying it which is where I started and close to what you describe. I even think spatchcock and dry rub with some butter...

Did we mention Scotty Moore?

I do whole chickens a good bit for gatherings. Pat dry, then dry rub with your seasoning of choice. 250 for 5-6 hours depending on size. When...

well said

Ive smoked a few but hard to do on a week night. Weeknights I roll about 350. Sent from my iPhone using Tapatalk

I have only brined my last two just messing around. I think it is undoubtedly more juicy when brined but may be the source of the cracking skin. I...

Lol…. Always a good debate there!

3-4 lb chicken, cut in halves at 225 for 3 hrs. Hit with vinegar bbq sauce every 20 min after the first hour. Your welcome.

I wouldn't bother to brine for beer can chicken. The thighs cook a little faster because they're closer to the heat source, so you're not drying the...

Had the same in the brine and in cavity afterwards. Brined for ~9hrs. No doubt the thigh/leg/leg quarter is tastier than the breast but I can eat...

This sounds delicious! I'm gonna try this, thanks for sharing