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<blockquote data-quote="luvcatchingbass" data-source="post: 244155" data-attributes="member: 1979"><p>This is the first that I went in and removed a little bit of it, I went till I basically got scared of wrecking it maybe an inch or 2.</p><p>[ATTACH]31306[/ATTACH]</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p></p><p></p><p>I used to have a marinade with Guiness Stout in it that was good but the past few I have just dry rubbed. I feel like at the very least going heavier on the Kosher Salt and lots or fresh cracked black pepper 12-24hrs gives me the best results. The Salt doesn't really get into or through the fat but at least on the meat side Kosher salt has time to soak in deeper beings it is bigger grains and there is so much meat it won't turn out salty</p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 244155, member: 1979"] This is the first that I went in and removed a little bit of it, I went till I basically got scared of wrecking it maybe an inch or 2. [ATTACH=CONFIG]31306._xfImport[/ATTACH] [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] I used to have a marinade with Guiness Stout in it that was good but the past few I have just dry rubbed. I feel like at the very least going heavier on the Kosher Salt and lots or fresh cracked black pepper 12-24hrs gives me the best results. The Salt doesn't really get into or through the fat but at least on the meat side Kosher salt has time to soak in deeper beings it is bigger grains and there is so much meat it won't turn out salty [/QUOTE]
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