I go the route of dry skin. Either jacard it or stab a billion times with a knife then rub in salt and baking soda and cook over medium high heat.
It will blister and be as crispy as anything.
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009