Serves: 5
Throughout this book, I ask you to trim various cuts of meat. What you want to remove is any sinew, gristle, and silverskin. And excess fat-not all fat.
By excess fat, I mean large pieces (1 inch or more) of fat or a layer of fat that’s more than 1/2 inch thick. Fat may be bad in nutritional circles. (I should know: I write a series of High-Flavor, Low-Fat cookbooks.) But when it comes to barbecue, fat is good. Well-marbled steaks or briskets covered with a sheath of fat always taste better than absolutely lean cuts of meat.
The reason is simple: Grilling is a dry-cooking method. The blast of dry heat tends to dry meats out. As a well-marbled piece of meat cooks, the fat melts, basting the meat fibers, keeping them moist and succulent.
Besides, there’s nothing more delicious than the flame-charred fat at the edge of a steak or rib. Just don’t make a steady diet of it!
So the next time you go to trim meat, resist the temptation to remove all the fat. Your barbecue will be much the better for it.
This On trimming fat from meat recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
