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Unread 12-08-2012, 09:24 AM   #13
On the road to being a farker
Join Date: 06-30-10
Location: Olney, MD
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Last time I cooked one, I cut the bones off (all in one piece) and then tied them back on with butcher string. Made slicing super easy.
Brinkmann SnP, Weber Kettle, 30" Masterbuilt Electric, lonely gasser, Red Thermapen
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