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Old 10-12-2009, 09:08 AM   #15
Knows what a fatty is.
Burk504's Avatar
Join Date: 07-01-09
Location: South Riding, VA

Leanza, you are a lot like me. Its too hard to try and separate the point from the flat so I just slice through them both too! When its cooked just right, which way you slice the grain doesn't seem to matter anyway.

Are there any good posts around that show how to find and then cut down that fat line after its cooked?
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