FMB has it correct. It is not a removal of the skin as much as it is simply separating it from the meat and then leaving it in place.

Oh yeah... I cook the bird breast side down and not up. I flip it and cook the last 10-15 minutes with it right side up after basting.
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:-)

Thanks-I don't see the skin anywhere so I assumed it was tossed away.
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Got some shaved ribeye, so its french dips tonight.
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Made a nice chuck roast. The wife made apple crisp and some knockoff Texas Roadhouse crack butter for the rolls. Feels like fall!





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Looks great
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If that doesn't look like comfort food, nothing does!

:-):-)
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What's crack butter?
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:smirk:
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Cinnamon and sugar butter
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It's butter whipped with cinnamon and honey and powdered sugar. Maybe something else in there but I think that's it. It's just as sweet as it sounds. But delicious.
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Bone in ribeye mushrooms, mashed potatoes and chopped salad. Reverse seared the steak on the rec tec. Used to taking them to 115 and searing a minute per side. Seared this one 3 minutes per side because it was so thick. Wet aged the meat for a week. Was so good.

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A problematically flippant colloquialism. . .
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Made bread



Super thin crust and crunchy as can be. Also made some meatballs.



You know where this is going... slather the sauce, heavy on the shredded cheese, and stuff the meat.


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Been doing the low carb diet, down 20 lbs. Smoked a jalapeno meatloaf and some babyback ribs. Side was broccoli cheese soup and some guacamole slices.




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Fabulous looking Guac Slices my man.

Well done!
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