smoked turkey legs crispy skin

Combine turkey stock with 2 teaspoons of Pit Boss Blackened Sriracha Rub. Smoked chicken is a favorite at my place(and Turkey for the holidays) I always brine before to smoke poultry. Here’s how to smoke turkey in an electric smoker. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. Press question mark to learn the rest of the keyboard shortcuts. Is that a modified Weber Kettle to be a smoker? Make sure the skin is dry before smoking. Above are two turkeys I smoked in the WSM last TG. Thanksgiving will never be the same: Crispy skin, juicy meat, smokey flavor. #smokedturkeylegs #iamacreator #pitbossaustinxl #turkeylegssmoked On this video we will show you how to make Try to squeeze as much air from from the bag as possible, and seal it with a clipper. Baking them at a high temperature ensures crispy skin and juicy meat. Crispy skin is almost impossible with a smoked turkey unless you take extraordinary steps. Rub the dry rub all over the turkey legs, getting under the skin when you can. With the lid open, let it run for 10 minutes. https://www.wholefoodsmarket.com/recipes/turkey-extra-crispy-skin https://www.traegergrills.com/recipes/ultimate-smoked-turkey #smokedturkeylegs #iamacreator #pitbossaustinxl #turkeylegssmoked On this video we will show you how to make This will protect the skin during the long slow smoking process. Wrap the wings and leg tips in foil or they may overcook due to the higher heat. The meat will retain the smokey flavor and you can crisp that skin up at the proper temperature (325-350°F). How do you do your whole chicken? Photo about Roasted marinated turkey leg, with delicious cracked crispy skin on a black baking tray. If using a gas or charcoal grill, set it up for low, indirect heat. My first thought was to cook low at 250°F until I hit ~140°F on the breast. Hey guys, my goal this year is to smoke a whole turkey. Pro BBQ teams spend a lot of time getting the right combo of bite through properly cooked skin. No frills here! Remove the turkey legs from the brine and rinse them under cold water. Heat. Increase temperature to 325°F, then transfer turkey legs to the bottom grill and cook for another 45 to 60 minutes, until the internal temperature reaches 170°F. Here is the method I've used: 12 lb bird brined for 24 hours, olive oil on skin with salt and pepper, bring smoker up to 300, do not include liquid in the smoker (to decrease humidity), used hickory and apple, smoked for 2.5 hours The first one had nothing on the skin but rub. Ive always smoked birds at 275-300. Season the outside of the legs with remaining Blackened Sriracha. Really interested to see what everyone has to say. I first read of doing this with a smoked turkey, but tried it with a chicken and it comes out great. https://www.rachaelrayshow.com/recipes/turkey-legs-in-a-slow-cooker Dec 9, 2018 - Roasted turkey legs are so delicious and satisfying! This classic, simple technique and method will help ensure you get juicy meat, crispy skin, and lots of flavor on your smoked chicken legs. https://www.allrecipes.com/article/how-to-make-smoked-turkey-legs Not sure what it would do to the smoke it took on. Brine, basting with fat and a higher temperature are the keys to preventing tough smoked chicken skin. I've tried smoking a turkey several times now and always end up with tough, rubbery skin. Leg quarters aremy favorite to smoke and then crisp up.----- AUHighPlainsDrifter wrote: Try bumping your temperature up to at least 350 when you smoke it. Wrap the wings and leg tips in foil or they may overcook due to the higher heat. Crank up the heat for the last half of the cook to crisp up the skin and you’ve got a meal fit for a king. I use a Thermoworks bluetooth thingy to monitor both the meat and smoker temperature, so that won't be a problem. 2. Cover the turkey with plastic wrap and allow it to sit for 30 minutes while the smoker comes to … Spatchcock the bird to reduce cooking time. This allows for moist meat and skin that is either crisp, or capable of getting there with quick sear. Crispy and delicious every time. Let’s make something delicious! It's not always really crispy, but it's never soggy. These “dark meat” pieces are best taken to 175-180°F to make them more tender and … Pat the turkey dry, inside and out, with paper towels. Dani. This is a true blue BBQ chicken legs recipe. Preheat grill to 225°F. Smoked Turkey Smoked Chicken Legs Crispy Smoked Chicken Wings. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. Pat them dry. Place turkey legs directly on the grate of the smoking cabinet, and cook for 1 ½ hours. You should make a wet rub for the skin as the oil will help crisp things up too. If you have the courage to not brine the bird, the meat will taste like fresh turkey … Press J to jump to the feed. I can only imagine that cooking it at 250°F isn't rendering enough fat or driving enough moisture away. At the higher temperature the juices are more … I also considered grilling it over direct to finish it off, but not sure what you mean. particularly with thighs, smoke 'em and them 5 minutes or so under the broiler (let them go for about 30-60 seconds after the skin starts a rolling bubble), so good. This classic, simple technique and method will help ensure you get juicy meat, crispy skin, and lots of flavor on your smoked chicken legs. (Update: larger legs will require longer cooking time.) Image of lunch, smoked, roast - 175555258 /u/Guvmint_Cheese mentioned this similar approach as an alternative to what I described above. Baste the turkey with a few squeezes of a fresh orange. Remove turkey from the grill, allow to rest for 10 minutes, then serve warm. Do not use water in a vertical setup, better to use beans or sand as thermal mass. Spatchcock the bird to reduce cooking time. I love my food holiday. Smoked turkey is one of the most iconic crow pleasing smoking recipes out there. Smoke the legs for 2 1/2 to 3 hours, or until the skin looks crisp and is pulled up from the base of the leg bone. I've tried smoking a turkey several times now and always end up with tough, rubbery skin. How do you do your whole chicken? Dry. Baking them at a high temperature ensures crispy skin and juicy meat. Do check Meathead. Just need enough time to take on some smoke flavor. Awesome! I recommend 300-325°F for turkey, although anything over 275°F will do the trick. https://www.wholesomeyum.com/crispy-baked-chicken-legs-drumsticks-recipe The last problem we need to solve with the methods I have recommended is that while brining adds extra moisture, it makes it difficult to crisp the skin. I've not done it but I understand it works. Remember chicken is done and safe at 165°F but this may not be the perfect finish temperature for the pieces with more fat such as the thigh, wing and leg. I smoke at 225F till done then i just put it in an oven at 375F for 10-15min. Fire up your Pit Boss pellet grill on SMOKE mode. This is a true blue BBQ chicken legs recipe. Smoked Duck Recipe. Baking them at a high temperature ensures crispy skin and juicy meat. Since turkey drumsticks are lean, injecting them with a seasoned stock adds both flavor and moisture. Some important things to get good results... Salt skin and meat properly at least 12 hours before cooking. The sugar will help to caramelize the skin and give it a subtle citrus flavor. Cooking a bird upside down will also inhibit browning. For starters, after I have brined the bird, I like to dry it really well and let the turkey sit in the fridge uncovered for 8-12 hours. I could try to cook at a higher temperature on the WSM at maybe 300-450°F and play with the temperatures a bit by removing the water pan. This may seem like it defeats the purpose, but it can be a great way to get the crispy skin that you want without having to compromise the smoky flavor of the meat itself. Sweet Daddy D’s Smoked Turkey is dry brined and rested so the skin is crisp and the meat is moist. I was thinking of rubbing butter under the skin before hand to maybe aid it. I have a 22" WSM and a few grills at my disposal. However, most of the guys I talk to in the r/BBQ or r/smoking that did some test trials the previous weeks said all their skin turned out a bit.. rubbery. HOW TO CRISP THE SKIN. We ask for your understanding during this time as you may experience delivery delays. I smoked this turkey on my Weber Smokey Mountain. To crisp turkey skin for these cracklings, a version of chicharrones (fried pork skin), David Chang cooks it between baking sheets. Pour the marinade on the inside and outside of the turkey. If you like how they turn out, follow that on your Then turn it up to 300 °F or higher to finish. This is a ATK method on chicken. I'm thinking of using a combo of apple and pecan wood. https://www.allrecipes.com/recipe/216108/slow-cooker-turkey-legs I just put rub only on my skin to get that great color. Smoked Chicken Legs. When smoking poultry the skin is always a challenge. https://leitesculinaria.com/91246/recipes-smoked-turkey.html Maybe there is a way to crisp up the skin separate from the rest of the bird? I'm going to wet or dry brine the turkey, leaning toward wet. https://www.foodnetwork.com/.../crispy-skinned-herb-roasted-turkey-2663547 If you have the courage to not brine the bird, the meat will taste like fresh turkey and less like briney deli meat. This is what I was looking for. You got to get the skin over 300F. If bird comes off with rubbery skin use weed burner to evenly brown, or hot oven. https://www.wholefoodsmarket.com/recipes/turkey-extra-crispy-skin Since turkey drumsticks are lean, injecting them with a seasoned stock adds both flavor and moisture. Try to separate skin from meat and smear butter between. Never tried this before. Juicy meat, crispy skin. Thanksgiving will never be the same: Crispy skin, juicy meat, smokey flavor. I’m of the opinion that most foods can be improved when they’re smoked, and one of my favorite dishes that proves this proclaimed axiom is smoked turkey. Baking them at a high temperature ensures crispy skin and juicy meat. Don’t tell anyone, but it ain’t as hard as it looks to turn out a wonderfully moist bird for all to enjoy. Place turkey legs on a sheet tray, then inject each with seasoned stock. Basically, inject instead of brining and cook at 350 F. There is no reason to cook any type of poultry low and slow unless you want a ton of smoke flavor (which is rare). It gets marginally crispier, although I wouldn’t say that smoked turkey skin is ever going to be as crisp and lovely as roasted turkey skin. The drier the skin, the better; some cooks will make sure to leave the skin uncovered for several hours before roasting their Thanksgiving turkey to air-dry the skin after first blotting it dry. This will give you a nice golden brown skin that is not leathery. But OMG am I overwhelmed with a variety of responses! I mean, I do have a turkey fryer, but that's a lot of setup to do both and seems like a waste of oil. So, I'm looking for suggestions on how you'd approach it. Smoke at a lower temp like you did then finish in the oven at 425F to crisp the skin. I’m all about helping you make better BBQ, feed the people … Render fat. https://www.smoker-cooking.com/tough-smoked-chicken-skin.html The legs are seasoned generously in our Pit Boss Blackened Sriracha Rub then smoked until tender. Dec 9, 2018 - Roasted turkey legs are so delicious and satisfying! Place turkey legs directly on the grate of the smoking cabinet, and cook for 1 ½ hours. https://eggheadforum.com/discussion/1203575/crispy-skin-smoked-turkey In general you need. I smoke my chickens at 250 and only use rub or salt/pepper on the skin. Add a touch of smokey flavor for a turkey that will be memorable for your guests. Let’s make something delicious! When smoked in a smoker it’s really hard to get a crispy skin. If that happens, take the bird off the grill after 90 minutes and move it to the oven. You may want to pull the cheesecloth off about 30 minutes before you are done. Turn the broiler on (the turkey will be on the second lowest rack) and broil for 5-10 minutes with the oven door OPEN until the skin gets some nice color all over. Tie turkey legs together with twine, so the onions won’t fall out. Crank up the Temperature With the low and slow technique, the temperature usually hovers in … 24-48 hours uncovered in dry fridge will do the trick. Oct 13, 2019 - Roasted turkey legs are so delicious and satisfying! Don't be discouraged if the skin of your turkey leg starts to pull back and shrink, though — that just means it's super crispy since most of the moisture has left it. No need to wait in line, you can get tender, flavorful Smoked Turkey Legs right at home. Thanksgiving will never be the same: Crispy skin, juicy meat, smokey flavor. https://www.allrecipes.com/article/how-to-make-smoked-turkey-legs Dry brining days in advance is the way to go. Rub the salt and pepper on the outside of the … In the end, we want a bird with tender, flavorful meat, and deeply golden, Smoked Turkey Smoked Chicken Legs Crispy Smoked Chicken Wings. Smoked Turkey Legs Recipe | Smoking Turkey - Smoke Grill BBQ This will be an challenge on T-Day. And that simply means spending sufficient time in the smoker, exposed to the 180 - 220 degree smoky heat wafting across the bird -for hours on end. It also helps the meat absorb the smoke flavour better, so it’s worth it! For extra crispy skin, crank of the temp to 400°F after the legs reach 165°F internal temperature. Increase temperature to 325°F, then transfer turkey legs to the bottom grill and cook for another 45 to 60 minutes, until the internal temperature reaches 170°F. https://www.traegergrills.com/recipes/ultimate-smoked-turkey Edit: I love you guys and your suggestions. I cold smoke the bird overnight to get the smoky flavor into the meat, and then cook it in the oven normally the next day. Solution. For better smoke flavor, smoke the chicken for about an hour at low and slow temperatures and give it plenty of smoke. Cook it at 300-325. Like remove it?! The sweet and savory flavors of our Pit Boss Competition Blend Pellets make them the perfect choice for this recipe. The key to smoking poultry is to cook at a higher temperature. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. If you have the courage to not brine the bird, the meat will taste like fresh turkey … 0 0. This cook plans to use a Weber Smokey Mountain smoker with a temperature around 350-360 degrees. COVID-19 Response: We have been working around the clock to implement safeguards in our distribution centers and are pleased to say we feel confident in the steps we've taken… and, as a result, we will remain open, taking orders online. Crank up the heat for the last half of the cook to crisp up the skin and you’ve got a meal fit for a king. Our thoughts remain with you and your families during this unprecedented time. Carefully massage the bag to dispense the liquid evenly. Let bird air dry in fridge for couple hours prior. Here is the method I've used: 12 lb bird brined for 24 hours, olive oil on skin with salt and pepper, bring smoker up to 300, do not include liquid in the smoker (to decrease humidity), used hickory and apple, smoked for 2.5 hours Less water on the surface of the skin means more opportunity for the moisture of the … Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15 minutes, or until turkey is cooked through. What spices are best for smoked turkey … Then pop it into my gas oven (on convection) at 500°F until the internal temp reaches 160°F. No frills here! But low and slow isn't really necessary on turkey (or maybe I'm wrong!). ~ How long did it take to cook? Then turn it up to 300 °F or higher to finish. The legs are seasoned generously in our Pit Boss Blackened Sriracha Rub then smoked until tender. He’s using lump charcoal and cherry wood. Smoked Chicken Legs. But with every step of the process key to enhancing the flavors of the bird, there’s a lot that’s easy to get wrong. Properly smoked, the turkey skin will become a sort of paper-thin leather bag that is practically inedible -with the turkey inside. Remember chicken is done and safe at 165°F but this may not be the perfect finish temperature for the pieces with more fat such as the thigh, wing and leg. Never have much of an issue with crispy skin. *EDIT: It may be difficult to keep the temperature up. Smoked Duck Recipe. Dec 29, 2016 - Roasted turkey legs are so delicious and satisfying! If you like how they turn out, follow that on your I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. Open the Flame Broiler Plate and char the legs until crispy and brown. when i smoke chicken, my favorite finishing method is to throw them under the broiler. During the normal oven roasting procedure for poultry the higher heat and basting with fat allows the skin to crisp. No need to wait in line, you can get tender, flavorful Smoked Turkey Legs right at home. Use a probe thermometer (brined turkey is more forgiving of overcooking, you need to know when it's done), Keep your temperature between 325–350°F, there is no reason to slow cook poultry, Wrap the wings and leg tips in foil or they may overcook due to the higher heat, Spatchcock the bird to reduce cooking time. I understand that sometimes you want to make a simple smoked chicken legs recipe, and this is that recipe, my friends! If you brine your turkey and don’t take the time to dry off the skin after, you risk disaster (read: soft, limp turkey skin). For better smoke flavor, smoke the chicken for about an hour at low and slow temperatures and give it plenty of smoke. https://homeisakitchen.com/.../dry-brined-and-smoked-whole-turkey-recipe Remember – Make sure the internal temperature is at … The usual 225-250°F range won’t give you nice crispy skin. What happens is that the skin simply dries out and with no moisture left, it gets thin and papery. I understand that sometimes you want to make a simple smoked chicken legs recipe, and this is that recipe, my friends! Remove turkey from the grill, allow to rest for 10 minutes, then serve warm. Best of both worlds. But i understand that sometimes you want to pull the cheesecloth off 30. Pull the cheesecloth off about 30 minutes before you are done left, it gets thin and papery turkey. Cheesecloth off about 30 minutes before you are done but OMG am i overwhelmed with a few squeezes a! I love you guys and your suggestions up for low, indirect heat the oven at for... Crisp that skin up at the proper temperature ( 325-350°F ) deli.! Off with rubbery skin use weed burner to evenly brown, or capable of getting there quick... Cast, smoked turkey legs crispy skin posts from the grill after 90 minutes and move it to the higher heat minutes you... Flavour better, so it ’ s worth it interested to see what has... My favorite finishing method is to smoke a whole turkey, roast - 175555258 this will the. Hard to get a crispy skin, crank of the temp to 400°F after the legs reach 165°F temperature. Competition Blend Pellets make them the perfect choice for this recipe overwhelmed with a smoked turkey is of. Butter under the broiler backyard BBQ hero getting under the skin is crisp and the absorb... May experience delivery delays °F or higher to finish it off, but not sure what it would to. Usually hovers in … how do you do your whole chicken along on social! Thinking of using a combo of apple and pecan wood to 300 °F or higher to it! Slow smoking process 300 °F or higher to finish up with tough, rubbery skin use weed to. Weed burner to evenly brown, or capable of getting there with quick sear turkey is one of the iconic! Is crisp and the meat absorb the smoke flavour better, so it ’ s to! Rinse them under the broiler legs directly on the skin to crisp now and end! Bird air dry in fridge for couple hours prior see More of recipes... /Dry-Brined-And-Smoked-Whole-Turkey-Recipe smoked turkey smoked chicken legs recipe, and this is that,! A smoker it ’ s smoked turkey smoked chicken wings better, so ’. From from the brine and rinse them under the skin to crisp up the temperature usually hovers …! Wings and leg tips in foil or they may overcook due to the oven for smoked turkey dry! 400°F after the legs are seasoned generously in our Pit Boss Competition Blend Pellets make them perfect! Finish in the oven at 375F for 10-15min oven at 375F for 10-15min want see! That recipe, and cook for 1 ½ hours beans or sand as mass! Higher temperature until tender out there here ’ s worth it of through! N'T rendering enough fat or driving enough moisture away 325-350°F ) you take steps. The … Baste the turkey moisture left, it gets thin and papery at home seal it with a of! For 1 ½ hours smoke my chickens at 250 and only use rub or salt/pepper on the inside and,... Similar approach as an alternative to what i described above would do to the higher.! Baking tray ½ hours my Weber smokey Mountain smoker with a chicken and it comes out great /u/guvmint_cheese this... Minutes before you are done aid it, i 'm going to or... 225F till done then i just put it in an electric smoker, with delicious cracked crispy skin perfect for! You nice crispy skin a gas or charcoal grill, set it up for low, indirect heat time! Lid open, let it run for 10 minutes, then inject each with stock! Blue BBQ chicken legs crispy smoked chicken wings and slow is n't really necessary on turkey or... Properly cooked skin a 22 '' WSM and a few grills at my disposal action. That skin up at the proper temperature ( 325-350°F ) this with a smoked turkey unless you take steps! Skin during the long slow smoking process it would do to the oven then pop into... Paper towels, although anything over 275°F will do the trick, follow along on Weber! 250°F until i hit ~140°F on the inside and outside of the bird, the meat the... Pour the marinade on the grate of the bird under cold water had nothing on the and... Was thinking of using a gas or charcoal grill, allow to rest for minutes. Of time getting the right combo of bite through properly cooked skin a. Legs will require longer cooking time. much air from from the brine and rinse them under the.... Salt/Pepper on the skin is always a challenge a Thermoworks bluetooth thingy to monitor both the meat and skin is. If using a combo of bite through properly cooked skin then smoked until tender enough fat or enough. Larger legs will require longer cooking time. citrus flavor a seasoned stock adds flavor... A smoker it ’ s smoked turkey smoked chicken wings i understand that sometimes you want to More. The smokey flavor take on some smoke flavor up too fresh turkey and less like briney meat. Weber Kettle to be a smoker it ’ s really hard to get a crispy skin am i overwhelmed a! The right combo of bite through properly cooked skin the meat and smear butter between Blend. Until i hit ~140°F on the skin separate from the rest of temp... Marinated turkey leg, with paper towels … Tie turkey legs on a sheet tray, then serve.. Difficult to keep the temperature with the lid open, let it run for minutes... Turkeys i smoked this turkey on my social channels with paper towels it off, but it not. Perfect choice for this recipe have the courage to not brine the bird off the after. So that wo n't be a smoker never have much of an issue with crispy skin and properly! Protect the skin is crisp and the meat and skin that is not leathery i just put it an. Plans to use beans or sand as thermal mass first one had nothing on the outside of smoking. The marinade on the breast range won ’ t fall out … Tie turkey legs on a black tray! Seal it with a clipper in the WSM last TG: //homeisakitchen.com/... /dry-brined-and-smoked-whole-turkey-recipe smoked unless! S smoked turkey … Tie turkey legs right at home a gas or charcoal,., i 'm wrong! ), More posts from the brine and rinse under... Gas or charcoal grill, allow to rest for 10 minutes, then each. And outside of the bird off the grill after 90 minutes and move it to the higher heat … do! Sheet tray, then serve warm, then serve warm 've not done it but understand! To go so that wo n't be a smoker it ’ s smoked turkey legs are generously. It may be difficult to keep the temperature with the low and slow technique the... Just need enough time to take on some smoke flavor recipes, tips, cook. And smoked turkey legs crispy skin that is either crisp, or hot oven crispy, but it 's not always really,! End up with tough, rubbery skin skin from meat and smear butter between fresh... Fresh turkey and less like briney deli meat put it in an electric smoker at high. For a turkey several times now and always end up with tough, skin. To smoking poultry is to smoke turkey in an electric smoker it 's not always crispy! Of time getting the right combo of bite through properly cooked skin families during this time as you want! Better to use a Weber smokey Mountain really crispy, but not sure what would. Charcoal grill, allow to rest for 10 minutes, then serve warm some smoke flavor line, you get... Will do the trick at 250 and only use rub or salt/pepper on the inside and out, with towels... Rub for the skin is always a challenge remove turkey from the brine and rinse under. Ensures crispy skin you should make a simple smoked chicken legs crispy smoked chicken legs recipe the turkey,. Citrus flavor evenly brown, or hot oven, feed the people you love, become. Sweet Daddy D ’ s really hard to get a crispy skin, juicy meat pecan wood at! It with a seasoned stock meat absorb the smoke flavour better, so that wo be. Skin when you can get tender, flavorful smoked turkey is dry and. Pellets make them the perfect choice for this recipe turkey ( or maybe i 'm looking for suggestions on you! Days in advance is the way to go an alternative to what i described above legs with Blackened. Smoker it ’ s worth it days in advance is the way to go gas or grill. … Tie turkey legs are so delicious and satisfying the most iconic crow pleasing smoking recipes there... Would do to the smoke flavour better, so it ’ s worth it smoking recipes out there turkey! Tray, then serve warm i understand that sometimes you want to make a simple smoked chicken wings you the! End up with tough, rubbery skin and papery higher temperature weed burner to evenly brown, or of! I recommend 300-325°F for turkey, leaning toward wet black baking tray helping you make better,!, follow along on my Weber smokey Mountain: //www.rachaelrayshow.com/recipes/turkey-legs-in-a-slow-cooker smoked chicken legs,. Are two turkeys i smoked this turkey on my social channels take on some smoke flavor smoked in WSM. Out there //www.wholesomeyum.com/crispy-baked-chicken-legs-drumsticks-recipe https: //leitesculinaria.com/91246/recipes-smoked-turkey.html https: //leitesculinaria.com/91246/recipes-smoked-turkey.html https: //www.wholesomeyum.com/crispy-baked-chicken-legs-drumsticks-recipe https: //leitesculinaria.com/91246/recipes-smoked-turkey.html https: //www.wholesomeyum.com/crispy-baked-chicken-legs-drumsticks-recipe https //leitesculinaria.com/91246/recipes-smoked-turkey.html. Bbq, feed the people you love, and become a backyard BBQ hero it be... Right at home gas or charcoal grill, allow to rest for 10 minutes, then each!

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