Thanks! The trick is it not getting burned but still have a crisp skin. To me thats the fun part, it allows me to play around with the meat. :grin:
Google: Craycort
Thanks for the brand of grate. That's probablynext on my list. If I don't have one of the elevated grates to brown the fat could I just put it directly on thegrate over really low heat?
One more question...what temp did you cook it too as well?
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