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I leave the skin attached and just pull back and add rubs like the others.
But, if I WAS going to remove it I would probably use a layer of Dukes mayo as the binder and a pickle juice brine.
Keith
Those sure look great to me.
Publix here has them on sale this week but I'm not that familiar with lobster so not sure what kind it was plucked from.
Plan to pick up a couple anyway.
Keith
Great first brisket Sherry and they will continue to get better as you fine tune and adjust your techniques !
I used to cut an inch or so long slit in the flat to mark the grain.
Keith
We got a Jim Nick's about a yr ago and it has surprised me. Good variety of sauces and nice smoke flavor. Haven't been in a while but was better than most chains .
Provided the group benefits for several Sonny's in the region and they were never consistent. Only a couple have survived.
Never...