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In Reply to: Stainless pins for chicken skin posted by drbbq on March 06, 2011 at 18:30:39:
the way I got it figured at least for a slow poke like me and using all the prep techinques out there that should put me up to about 1 hour per thigh to prep. you got to remove skin, remove nastys and fat from meat, trim thigh, shave the fat from skin (biggest bummer), place skin back on, pin, brine, marinate, season - yep, about 1 hour per thigh. hope I can get my meat inspected early. one time I was bound and determined to pin and all I had was colored tootpicks - went ahead and used em and was surprised I didn't get dq'd because some had green dots and some had red dots.
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