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Unread 12-12-2012, 02:36 PM   #25
daninnewjersey
is One Chatty Farker
 
Join Date: 01-01-11
Location: Southern NJ
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Quote:
Originally Posted by Mo-Dave View Post
I have not removed the membrane in a good while now and notice nothing different except the amount of time spent prepping them
Amen brother...I cooked in a farmers market this past summer. First day I pulled membranes on 15 racks of spares. Pain in the ass...so I tried leaving the membrane on the following week. Not only did my customers not notice, it saved a ton of time (grew to 50+ racks each week of the market). I did pull the membranes on the beef ribs, but I only sold like 8 of them each week.

Correction----I had one barbecue nerd the whole summer come up and start analyzing my ribs...my rub wasn't applied evenly, ribs should have been cooked lower and slower, and who did I think I was leaving the membrane on. I politely said if you don't like them you shouldn't buy them. He became a repeat customer....
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