Quote:
Originally Posted by smokeisgood
Ok, somehow I was under the impression that St. Louis was just a style of cut on spares, ie, removing the flap, evening them up etc., basically what he did.
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Yes, it is a cut on spares, and it is pretty close to what Aaron did.
I buy untrimmed spares, because they are cheaper, and do the St. Louis cutting my self. Why pay the butcher extra to provide you with less meat?
Unlike Aaron Franklin did in that video, I cook the stuff I cut off, and used it for things like beans. I get the impression that he does that at the restaurant, too. I think he only tossed the trimmings for the video.
I absolutely agree that if you leave some parts of a totally un-trimed rack of spares on for smoking, you are going to ruin them. But, you can cook them separately and make use of them in your sides. That's what I do.
I wish Aaron would have taken more of a "no waste" approach in this video. But, I still like his basic way of cooking meats.
CD
