I'll take them tasty flats off your hands. My issue with drums is the amount of cartilage at the end. Flats, you just pull those two bones apart and it's all meat coming off the bones. And since chicken doesn't taste like anything, you get a better meat to seasoning/sauce ratio with the flats.Eliminatus said:Sounds like I have a new best friend when splitting a party pack!Slicer97 said:Eliminatus said:
Also, drums >>>>>>>>> flats and it's not even close.
Gotta admire a dude who ain't afraid to be wrong.
To add some flavor under that, I brine them for 2 to 3 hours with some soy sauce and worchestershire in the brine and smoke 'em over mesquite and pecan at 450 for 40 to 45 min. The skin frys crisp in its own and the meat stays juicy and tender. And then I add some reaper or scorpion sauce to the wing sauce so I don't have to share them with anybody.
For those that like a dry rub instead of a sauce, Chupacabra Cluckalicious is an excellent choice.
