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Old 03-03-2013, 03:02 PM   #1
On the road to being a farker

Join Date: 06-11-12
Location: Waynesville, NC
Default So, what about meat glue?

I was reading the other day in a BBQ book that mentioned using meat glue to keep the skin in place on chicken thighs. I was wondering what the consensus among the Brethren was on this subject.
bo_gator's Carolina Mountain Que

Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen

You mean Sriricha isn't one of the four basic food groups :?:
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