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Unread 04-27-2013, 08:38 AM   #21
SmokinM
On the road to being a farker
 
Join Date: 04-20-13
Location: Batesville, MS
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Quote:
Originally Posted by Pitmasterx View Post
Thanks! The trick is it not getting burned but still have a crisp skin. To me thats the fun part, it allows me to play around with the meat.

Google: Craycort
Thanks for the brand of grate. That's probablynext on my list. If I don't have one of the elevated grates to brown the fat could I just put it directly on thegrate over really low heat?

One more question...what temp did you cook it too as well?

Last edited by SmokinM; 04-27-2013 at 09:51 AM..
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