Well its not so much strict as in bulk. I can't exactly Ducasse 5 steaks and then keep them in the fridge for the next 4 days. Kind of pointless. I enjoy the skin as well but, at Costco, they only either come bone-in with skin, or boneless without skin. Plus, low slow baking does not a crispy skin make. Hmm. Wouldn't that burn the mustardy surface by the time the thigh was cooked through?