Quote:
Originally Posted by Sharky
Looks great Tim! I love beer can chicken. I use an onion in the neck and my favorite rub, making sure to season under the skin. I like the crispy skin as well and have never tried the boiling water, interesting.
You should check out my bbq forum, www.sharky.com Now that the weather is better, i'll be firing up my grill more often. Thanks for the great post;-) |
I am looking at your forum now -- and drooling
A friend of mine whose dad owns a Chinese restaurant told me about the boiling water. I had asked him how the skin on a Peking Duck gets so crispy, and the boiling water is the secret.