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Unread 10-09-2012, 12:46 PM   #4
Take a breath!
Join Date: 09-15-11
Location: Houston, TX
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Default crispy skin...

I normally crosshatch the skin (~3.4 inch) with a very sharp knife when I grill the slabs of bacon - skin down a bit after smoking them - that way the skin gets really crispy from the fat that drips from the cuts..
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