I have quite a bit of them along with some plastic food service trays. Stuff I keep in the garage mostly dedicated to grilling. Thanks.
How did you do the wings? I’ll be making some in a few weeks for a Bills fan and will be tossing them in Duff’s sauce (local Buffalo wing joint).
I usually go at 375 and cook them on the top rack. You can utilize all racks if you are cooking a bunch. The real key is to cook to IT of 190+. These were like 200 for the flats and 190 for the drummies. I know it’s way higher than is safe but it breaks down the connective tissues which are abundant in wings. I just use a honey rub or whatever your favorite is. Don’t try to over power them with rub. Also I rotate them from side to side because my right side is hotter. I put the largest and the drummies on the right side. Took like 45 minutes I think. Your time will vary. Those were quite large. You can dust with some corn starch if you want, but mine get crisp enough without. The corn starch will make them even more crisp if you want.
Not sure. The cook times might be a bit off. It just eats so nicely as a leg I’ll definitely be doing these often. They stayed extremely moist and way more tender than a normal leg. I’d give it a try. It’s really an affordable meal too.
They look great! Any particular place on the leg that you start your butterfly?
There may be a spot that’s better to start than others , I don’t know. I did ask myself the same question. FWIW, I cut them in a few different areas and really couldn’t tell a difference. I’d just say be careful because it’s an awkward cut. Secure the leg and make sure you are out of harms way. I used a very sharp Shun boning knife and even then it was a bit hairy. I will be doing this frequently so I hope to get better and maybe learn some intricacies.
Abmet this looks great. Do you leave the skin on with salmon, or just right on the grill? With a gas grill I use the soaked cedar plank method, normally skin off but occasionally skin on, but I'm clearly new to this. Also, won't the bottom get flaky as it cooks - or does a bit of a barque form? Questions from a newbie.
