Whoever said to do this initially I owe you a beer and some chicken. I cooked some chicken thighs last week to 185° using the 0-400° method and threw on some SPG as a rub. The wife was licking her fingers afterwards and said it was the juiciest chicken she’s had and the skin was crispy but not burned. I know chickens done at 165° but we wanted the extra crisp. Now she’s asking for me to cook more on it (not complaining just excited)
by Cschrades2121
4 Comments
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Thighs are amazing. Can take a ton of heat and come out delicious. The dark meat is actually worse if you only cook it to 165. Stays slimy
I keep seeing this 0-400 method. Is it really just put them on cold and pull them off when they get to temp? I’m doing drumsticks tonight and am interested in trying this
I follow a turtle sub, and I had to scroll back up quickly when I saw this for some reason.