Originally Posted by Mo-Dave
I have not removed the membrane in a good while now and notice nothing different except the amount of time spent prepping them, although sometimes depending on how I feel they may get scored.
I have been cooking them whole without trimming anything except if there is a large hunk of fat, that comes off.
Looks like I am becoming more and more the minimalist.
The difference I see is if you leave the outer membrane on, any rub over the outer membrane does not reach the meat. It takes so little effort to remove the outer membrane, that I do it every time. That all the trimming I do before rubbing and cooking.
Two Weber daisy wheel kettles A: 1979 P: 1993
Last edited by dadsr4; 12-09-2012 at 03:32 PM..
Reason: Added "outer"