My brother has purchased one of those infra red no oil "fryers"" for Thanksgiving - does anyone have experience with them? Brine, no brine (I know no sugar in the brine) injection, dry rub, which things should we use?
Abbie is a trusted source on General Cooking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Community Editor at Food52
Bumping this back up to the top in hopes of getting more eyes on it.
If you don't get any answers, you'll have to report back with your learnings!
Thanks! My brother is a Very Thorough Fellow so unless I hear words of wisdom I will let him take the lead ... I am sort of thinking no sugar brine + spice rub combo but ....
(And the creamiest, too.)
Japanese-Style Scrambled Eggs
5-Ingredient, Unfussy Eggplant Parm
Go On, Spread Out
My Mother's Korean BBQ Made Me Feel American
Your #1 Loves