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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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Old 10-27-2013, 11:27 PM   #31
Smokin' Sparky
Found some matches.
 
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Join Date: 10-18-13
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The back side of my boning knife is dull enough I can slip it in between one of the bones, usually the 2nd from the large end, and as long as I keep the dull end up I can get a pretty good handle to grab with a paper towel and off it comes. Takes some practice but I feel it's worth it in the end to not have that papery texture on the back of the bone while eating. I guess I'm just picky about it but I always notice it if its there and its a bit of a turn-off.
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Old 10-27-2013, 11:58 PM   #32
Okie Sawbones
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Quote:
Originally Posted by jeffdh52 View Post
I use catfish skinning pliers to pull membranes
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