Originally Posted by thirdeye
I don't know....
I've seen bellies cooked both ways but I've always done them without the skin. When I've done skin separate it takes hours to get crispy, so I was curious how you rated the skin flavor and texture wise.... I mean it sure looks good and all... just wondering.
handy knife work there!!!
no way i could do that. i could see doing what you are talking about.
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen