- Joined: 5/26/2004
- Location: Mountain Top, PA
I want some bbq'd chicken advice.
Fri, 05/27/11 11:09 PM
I want that deep bbq'd chicken taste, with the crispy skin and the soft flesh and the smoky hint. My instinct says to do the bird as if it were a rack of ribs, low and slow over charcoal and wood chips. Any other suggestions?