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Old 08-04-2013, 06:21 PM   #5
Southern Home Boy
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Join Date: 01-14-10
Location: St. Louis, MO
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I hear you. It is by far the most annoying part of a bbq competition in my opinion.

I defat the skins the night before. Keep them as cold as possible and do them in batches of no more than 3-5 at a time. If they're a little frozen, that helps too. Use a very sharp knife and "filet" the fat off the skin just like you would a trout.

It's still a PIA, but doing it this way makes it at least bearable.

You're starting with a small field. Limit of 25 teams in the competitive class and $500 for GC. Not a bad little comp. Backyard should be even smaller.

Good luck!
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