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Unread 04-02-2013, 10:17 AM   #12
Mahoney86
On the road to being a farker
 
Join Date: 03-19-13
Location: NJ
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Quote:
Originally Posted by deguerre View Post
You do realize we're gonna demand more out of you now, don't you?
No problem there.. Need as much critique as I can get if im going to try this comp thing by the end of summer!

Quote:
Originally Posted by Gasket View Post
That look's great. I've been thinking about giving this recipe a try, I'm just to lazy to trim the thighs as much as required to fit in the molds.
Ill be honest out of every meat ive trimmed up, this was certainly the longest and probably hardest. I wanted to make sure I had the thighs all the same size and have them perfect 3-4" squares. I thought I had a good Hinckle knife set, but to get these trimmed up real well and to get every little piece of fat off you really need a ultra sharp knife.
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