That is an awesome post and an addition to the great and detailed recipe he already has on his site, I have just a few questions and comments for discussion.
I wonder if you could do this but add the bones back in before wrapping them--Does anyone think that would work?
When I first saw that plate with the pile of skins as well as the one with the tablespoon of fat scraped from the skin I about lost my lunch, lol!:icon_sick:lol:
Does anyone have any idea why he, or anyone else, chooses to use parkay instead of regular butter? I saw a video where Mike Davis uses the squirt bottle of parkay as well, and wondered if it made a difference.
If a person wanted to do everything he outlined, but chose to go "low and slow", any ideas on how that would effect the end product?
