Originally Posted by Pitmasterx
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.
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?