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Originally Posted by Sawdustguy
I would also mark down for the skin not covering the piece completely.
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Never really thought about that. Must be tough to keep the skin from shrinking up much more than that if you're trying to get it crisp by finishing direct. I could see if you're not worried about that and just doing low and slow or doing them in a sauce bath at the end but what could you do otherwise, pin it down with toothpicks maybe?