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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
Location: Overland Park, KS

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.
Pete Semadeni - cooking on a Custom Klose 12'x3' tuned offset w/ insulated firebox.
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Old 10-27-2013, 11:58 PM   #32
Okie Sawbones
is Blowin Smoke!

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Join Date: 09-03-13
Location: Edgewood, TX

Originally Posted by jeffdh52 View Post
I use catfish skinning pliers to pull membranes
My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22" with Smokenator, Lynx 36" SS Grill, Lynx Wok Burner, Charbroil The Big Easy, Weston 36" Upright, Cambro 400, DigiQ DX2, Maverick ET732
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