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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#5
07-06-2009, 03:42 PM
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Thats how I cook big specks on the pit but you have to use foil under them and when it is done the skin stays on the foil. Sometime i spray Cajun basting sauce on the foil and the skin will come off of the foil but you still have to remove the dried skin from your meat. Good stuff.
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