Originally posted by FN Phat
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Next weekend I am going for spatchcock chicken, I think. Try some brine recipes.
One thing I have noticed already is that even though the meat comes out tasting delicious, there are little things that you want to try differently next time. I am thinking that next time, I will want to FTC/oven for maybe 2 hours, not 3+. Not sure it will matter, but want to see what that does.
Also, my smoke palate is unrefined because I can't really tell the difference between apple and mesquite and whatnot. It all tastes smokey and nice, but I don't have enough experience yet to notice the nuances of different wood.
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