View Single Post
Unread 04-19-2012, 03:24 PM   #5
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The_Kapn View Post
When I prep mine, I snip off the tip and then cut through the skin from the inside of the joint. This cut goes all the way to the joint, but leaves it intact.

That way, I can cook them in one peice and they are super easy to just break apart when done prior to dipping or saucing.

Kinda the best of both worlds.

Good Eats.

TIM
I do this as well. The tips are a real PIA to cut off but once you get through a couple you get into a rhythm. Once they are cooked the rest separates very easy. I think doing the cut on them lets the skin retract and become part of the wing so you don't feel like your eating just a flap of skin when they're done. It's nice to have them whole for ease of flipping.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is online now   Reply With Quote