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Unread 10-06-2012, 07:25 AM   #8
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Forgot to mention I like to trim as much outside fat off of the dark meat as I can. Recently, the leg quarters I've been getting have a LOT of fat that can be trimmed off before the brine, or any prep work.

The Halal quarters I recently got were like a packer brisket I had to trim so much off. Had a huge pile of the stuff. Those chix must have been real happy.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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