Quote:
Originally Posted by RevZiLLa
Very nice! I am only guessing, but could it be that the spinning keeps the juices on the meat longer instead of them just running off into the fire?
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I'd guess that might be part of it. Cutting up the membrane and leaving it on and not trimming the spare could add to it too. All i know is i'm sticking to trimming after they're cooked.
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