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In Reply to: Re: Stainless pins for chicken skin posted by Big Creek BBQ - Jeff on March 07, 2011 at 22:46:53:
In my experience the meat adheres to the pins just as it does the toothpicks. This is the reason that I suggested the use of butchers string tied to the pin to help with removal. Also, the string is a good indicator that you have/haven't removed the pins before turn-in. The first time that I used pins without strings, I counted, counted and recounted to be sure all pieces were clean.
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