noles2g
Knows what a fatty is.
Brethren,
I came across some rather large beef shorts for the first time at my local butcher today..having never cooked them before my question is should I treat them any different than beef backs? I usually do them with Salt pepper and maybe a liittle garlic @ 260-270 until they're done on the WSM for about 4 hours or so till they get tooth pick tender..I just don't want to mess them up! Appreciate any advice as always!
I came across some rather large beef shorts for the first time at my local butcher today..having never cooked them before my question is should I treat them any different than beef backs? I usually do them with Salt pepper and maybe a liittle garlic @ 260-270 until they're done on the WSM for about 4 hours or so till they get tooth pick tender..I just don't want to mess them up! Appreciate any advice as always!