This week’s ANSC 117 Texas Barbecue class focused on chicken. Chicken is one of the easiest meats to cook, and careful attention to preparation and cooking will result in a great eating experience. Ray Riley led the class discussion and covered the different types of preparation most commonly used when barbecuing chicken. Ray recommended purchasing whole fryers, which are versatile in how they can be prepared. He showed how to take a whole fryer and convert it to a butterflied chicken by removing the backbone and breast bone… Read More →