Patted dry and sprayed with duck fat. Seasoned with SPG.
On the egg indirect at 225 for 1.5 hours. Cranked to 500 and seared flipping after about a minute or so each side until they looked how I wanted. A few of them got away from me lol.
Made a garlic buffalo sauce with way too much garlic, less garlic next time but still tasty!
by White-runner
2 Comments
Dang, they look tasty!
I’m surprised the skin wasn’t rubbery at 225?
By indirect do you mean with the conveggtor?