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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-29-2013, 01:04 AM   #16
mrbill
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great cook!
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Unread 09-29-2013, 05:35 AM   #17
letdasmokeroll
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I threw the skin away ...put it on at 10 am (no rub or injection) on my chargriller offset (no mods) added 1 split about every 45 minutes or so to keep temp around 290 took off at 6 pm.... by far the nest PP I have ever had
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Unread 09-29-2013, 11:31 AM   #18
nucornhusker
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I like to cut the skin off of picnics so I get more bark, but I always keep and freeze the skin to use for pork rinds.
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Unread 09-29-2013, 05:21 PM   #19
RevZiLLa
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Nice work!
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