Slow Smoking Meat: I'm a Microbiologist, Dumbass.

Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us money per month for bills, and since we don't believe in showing ads to our users, we try to make the money back through forum registrations.

The Something Awful Forums > Discussion > Goons with Spoons > Slow Smoking Meat: I'm a Microbiologist, Dumbass.

Remulak: Jun 8, 2001; I can't count to four.; Yams Fan

Tomfoolery posted:

You can smoke a bird halfway and then fry it afterwards, but my understanding is it's not worth the effort.

It�s totally worth the effort if somebody else is doing it. I tried that one and the thighs were amazing, everything else was overcooked or undercooked. I�ve been meaning to do it with pounded boneless pieces to get something more consistent but it never seems worthwhile. Mainly because I only fry chicken for Parmesan anymore, as I�m a red sauce freak.

# ¿ Mar 16, 2024 23:35

Adbot: ADBOT LOVES YOU

# ¿ May 14, 2024 10:24

The Something Awful Forums > Discussion > Goons with Spoons > Slow Smoking Meat: I'm a Microbiologist, Dumbass.