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 :?: