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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your 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
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Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim

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!

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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Old 02-04-2010, 11:14 PM   #17
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Last edited by barbefunkoramaque; 04-03-2011 at 02:32 PM..
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