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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-04-2010, 03:52 PM   #16
The_Kapn
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Quote:
Originally Posted by ssbbqguy-mo View Post
It has always been my practice to trim all exterior fat and count on what was inside. Fat blocks smoke flavor and seasonings from reaching meat. Wrapping or panning keeps things nice and juicy. Steve.
Works for me!!!!
I hate to see my pricey rub washing to the bottom of the pit with the exterior fat.
But, that is just me.

It is really the choice of the cook as to what they want to do.

Fat up, Fat down, Fat off, and Fat trimmed all work for different cooks.

It's all good!

TIM
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Old 02-04-2010, 11:14 PM   #17
barbefunkoramaque
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I am about mid way.
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Last edited by barbefunkoramaque; 04-03-2011 at 02:32 PM..
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