cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
Big honking chunks of fat...ugh
Oh, I'm not talking about not COOKING with a fat cap on....
I'm just saying after it is cooked, I can't eat a big mouthful of wobbly, jelly fat...ugh.
It may be as much a texture thing as anything else. I don't perceive much flavor in a mouthful of fat alone...but it kinda makes me gag if I get a bit bit of it.
Again, I know how important fat is to the flavor of the meat areas...especially marbling fat, and external rendered fat, it's just the I can't deal with eating big parts of it and if I"m served a piece of meat where a big part of it is fat, I feel kinda ripped off.
I'm there to eat the meat flavored by fat, just not eat the residual fat chunks at the end.
^^^^ That would be me with the (almost) untrimmed fat caps.
Yes, fat is flavour and also moistness. If you are in the ketogenic world, you'll want all the fat you can get and there is a few of us out there like that.
The best one I did was a deckle on brisket. That's fat cap AND the bones still on.
That was a long cook on the WSM.
Oh, I'm not talking about not COOKING with a fat cap on....
I'm just saying after it is cooked, I can't eat a big mouthful of wobbly, jelly fat...ugh.
It may be as much a texture thing as anything else. I don't perceive much flavor in a mouthful of fat alone...but it kinda makes me gag if I get a bit bit of it.
Again, I know how important fat is to the flavor of the meat areas...especially marbling fat, and external rendered fat, it's just the I can't deal with eating big parts of it and if I"m served a piece of meat where a big part of it is fat, I feel kinda ripped off.
I'm there to eat the meat flavored by fat, just not eat the residual fat chunks at the end.