Quote:
Originally Posted by spence
Maybe if you're cooking them for 8 hours but not for 2-3.
Best technique I've found is to raise a corner with a spoon, then use a paper towel for grip to pull it off.
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I prefer to “Blood Eagle” the pig in my backyard, if he squeals he doesn’t get in to Valhalla.
Still ends up in my smoker though
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