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Unread 08-01-2008, 11:38 AM   #6
Smoky River BBQ
On the road to being a farker
 
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Join Date: 06-10-08
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Quote:
Originally Posted by big brother smoke View Post
Read this thread. post 19 particularly: http://www.bbq-brethren.com/forum/sh...t=27663&page=2
I read this thread, and found it to be informative. One question, though...does a white or yellow skin thigh make a difference if the fat is scraped off the inside of the skin before cooking. While on the subject, does anyone else do this??
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