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Post by BBQ Butcher on Jan 16, 2008 7:53:51 GMT -5
A retired Danish butcher sent me some pics of how he prepares his whole pigs for cooking and to keep the skin crisp. He scores the skin and fat (not cutting into the meat) and then rubs salt into the skin while sprinkling it with water for the first half of the cook Looks pretty darn tasty to me and can't wait to try another little piggy on the Oval, with a little higher heat than what I've been cooking at.
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