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Unread 09-23-2013, 08:52 PM   #4
is one Smokin' Farker
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Join Date: 12-18-09
Location: Fort Mill, SC
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The skin can make for some good eats if you can get it crispy. After smoking I'll throw it in a pan and fry it up like bacon almost.
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55 gallon Texas Grill, CS-680 Louisiana Grill, Charbroil R2 unit
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