Originally Posted by Brauma
I'll definitely try this. Only reason I've cubed BE's is because that's what has seemed to score best 'round here.
Lot of fat in the point, though. I render down the point for a good hour or so more than the flat to caramelize it along with it's own zesty sauce.
Do you cook the point and flat all the way together?
Fat is flavor! Beef fat is like a magical concoction of Candy & Crack! one bite is to many and the whole point aint enough. If you like a good rib eye your gonna love sliced point. Just don't tell any one your doing this we don't want to start a point reviloution