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Old 01-29-2013, 06:54 PM   #3
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
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The last one cooked I left the skin on and when I wrapped it I took skin off and put some plowboys yardbird on it and put it back on the grate fat side down to let the fat cook off. Made for some very tastey pork skins!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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