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Old 06-09-2011, 07:19 PM   #54
El Ropo
Babbling Farker
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Join Date: 10-06-10
Location: Austin, TX

Originally Posted by Cook View Post
You can only get so much fat in generally cooks off with high heat. Waygu seems like such a waste for ground beef. Each to their own...but I'd never do that.

You don't eat Waygu, or Kobe, for the flavor of their "meat". You eat it for the flavor of their "fat". If you're going to grill burgers and render all the fat away, what are you left with?
Wow, I hate to admit it, but I can't disagree with anything said there. Fat is flavor. All the folks who love tri-tip over brisket seem to be the same ones who swear by trimming all the fat off their tri-tips BEFORE cooking
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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