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Unread 01-17-2013, 09:25 PM   #18
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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rather than scrape skin, it's a lot easier to crank up the heat so the fat under the skin renders better and crisps up nicely.

That's why so many people do poultry at 325-350
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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