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Unread 07-08-2008, 02:22 PM   #14
Bigmista
somebody shut me the fark up.
 
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I...don't.

I leave the fat cap on for cooking (fat down) and the trim the fat off before slicing. Now if I'm chunking or chopping for catering, I'll leave it on for more flavor and less waste.
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Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



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