Last night there was a trivia question and I missed the answers. Bryce Harper has played 900 games with both the phillies and nats. There was 1 other Phillies player that played 900 games with the Phillies and another team. Who was it?
So I spatchcocked my 1st chicken. I have in on at 375, internal is at 134. The skin is looking bland as hell. I dried it before hand seasoned, and hit it with some duck fat spray hoping it would crisp up. Any recommendations on getting a crispy skin?
I'm using a masterbuilt gravity. I'm considering going skin side down maybe once it hits 150. Or just throwing it under the broiler when it hits 155-160.
Mason is probably 1 of my top 5 favorite guests they have had. Certainly my favorite since they moved to Austin.