Regular BBQ Chicken Plain and Simple

[LarryWolfe]

I'm guessing it may have made the skin even a little more bite though?

Honestly I couldn't tell you cause I just pulled it off cause I knew it wouldn't be the way I wanted it. But, I did see people eating it, but didn't get any feedback.

If the skin sucks, why not discard it before the final sauce. This would save the customer from testing it, and then schuppling it to the side of their plate. Serve with the sauce directly on the tender meat.
What's your thoughts on this???

I like serving with the skin on even if it sucks, especially when reheating due to the fat/moisture/flavor in the skin. I think you just take so much away from a piece of chicken when you remove the skin, even if you don't eat the skin.

 

[Captain Morgan]

well the skin is my favorite part, and I don't mind fighting through
a little rubber to get it down, nor do I mind a really charred
skin, as long as it's not really blacked all the way through.
But for public presentations, I pretty much just go bite through.

 

[Bruce B]

well the skin is my favorite part, and I don't mind fighting through
a little rubber to get it down, nor do I mind a really charred
skin, as long as it's not really blacked all the way through.
But for public presentations, I pretty much just go bite through.

Cappy invented bite through skin.

 

[Rag1]

He eats it with the gusto of a dog, too. :roll: