Distributors package the skins separately. It's basically boxing up all the skins from the boneless skinless chicken breast you buy in the store. I got it for something ridiculous like $0.49/# and use it so it doesn't go to waste.

Honestly dig it, reminds me of the early days of reddit when it was more of a community than an advertising platform. People are just looking for any little thing at this point.

I'm amazed Albon is still scrapping in the top right now

I respect and value your opinion, so I'll eat one in the corner so you don't see it

Do we think Danny Ricc is able to hide his smile in the pits right now?

Of course! We tried it two ways, but the most effective was this

-Dry your chicken skins

-Hold them in a brine of buttermilk, hot sauce, egg mix (purely for ease of use on line, I'd only leave them 15-20 minutes if you're doing it at the house)

-Toss them in a flour dredge

-Once coated deep fry, you could probably get away with a pan fry with shallow oil but I was blessed with a deep fryer.

Drying the skins and then frying without the wet/dry mix did not yield the crisp you would want (just a warning).

The cases I have on hand are usually 10#.

NOW if you have a local butcher chances are they're still getting some stuff from the big boys, (US Foods/Sysco/Performance) and all of them will have cases on hand. Just need to convince them to get it in and move it. Odd's are any markup is only going to be about 10%, you'll still get a good price.

End of summer's a good time to push since you'll have football season kicking off, it's good for them to sell as a game night snack.

Now that I’ve got an app on my phone, 100%. Reddit is just an ad platform these days. It’s sad.

They just launched a whole ad campaign based around imessages encryption as well... not supporting would be a bad look and a waste of ad dollars

Dukes & Heinz, we might have been putting out $40 plates at night, but this is the South baby. They should definitely have it, if not they'll have access to it. They're pretty versatile. I jumped to the sales side of the industry and I'm constantly suggesting this stuff as a way to push your cost down if you need to.

Bar bites with some chicken skins, bibimbap sauce with benne seed instead of the sesame (cos it's classier right?) and pimento cheese... you're good to go.

It was the great bacon crisis where a #10 box cost me somewhere in the region of $14/#

Thanks COVID!

I don't agree, but somehow, I really agree

I mean, there's gotta be a way to use Nori to do the same thing. I wouldn't even batter it, just make the fake bacon some guys are doing.

Half is the editing, half is a honey bbq added about 15 minutes before they come off the smoker. Sets up the bark nicely, but it does have a tendency to darken really quickly due to the sugar.

This looks amazing, I never realized this is something I'd be drooling over this early.

Bradford Watermelons was always my favorite. We'd get all sorts from them, but the watermelons would make it to the tasting menu.

https://bradfordwatermelons.com/

They also sold green runner peanuts before the pandemic.

Always!

It's also heaven

I actually got the idea from a BBQ spot in Carolina that tried it out. Really glad I was scrolling IG that day.

I would 100% agree with you if it wasn't a lunch/light bite thing. Fried egg is the way to go, I'd get side-eyed straight to hell if I tried anything "Veggie" patty wise.