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Reply to "Would you like to see a "Smokin with Smokin' " class in 2014?"

quote:
Originally posted by MaxQ:
As for subjects...
Perfect bite thru chicken thighs (without meat glue)


I just don't understand why anyone would use meat glue, I know, some cooks think that skin needs scraped of fat....what did they teach you about fat at culinary school Chris?

Sorry for the thread jack Smokin'.

It is a long ways to go, so cost would be a big factor as is time of the year. I would love for someone to teach me how to work on my FEC, as if I needed a repair during a comp.
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