BBQ Blog
There’s a certain technique to tying up a bird, whether it’s a turkey, chicken, or something else, for roasting. There’s a finesse that is sometimes hard to achieve. In this article, we will teach you how to truss a whole bird for roasting or the rotisserie.
As you already know from many of my Science of Barbecue articles smoking meat is a technique that slowly melts fat and relaxes the collagen in meat allowing water into the muscle fibers creating gelatin.
The very first time that I smoked anything, it was a disaster. I had no idea how to control temperature and didn't know what to do when the meats' temperature stalled out.
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