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Unread 07-08-2008, 12:57 PM   #5
Divemaster
somebody shut me the fark up.
 
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Quote:
Originally Posted by Brian in Maine View Post
I season the fat cap. I cook flats, and usually have the fat trimmed about 1/4". It cooks up crispy, and some people (including me) like to eat it. Brian
Same here... As to if the fat cap is up or down, it depends on the smoker....

Quote:
Originally Posted by trp1fox View Post
I rub my fat!
Figures.....
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Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

Last edited by Divemaster; 07-08-2008 at 02:29 PM..
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