Mar 18, 2008 #1 Pigs On The Wing BBQ Master Chef Joined Apr 29, 2005 Messages 6,922 Location Akron New York I think a point is better than a flat. What ya all think? Or is it all in my head.
Mar 18, 2008 #2 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Point has more Fat=more flavor
Mar 18, 2008 #3 Rag1 Executive Chef Joined Jun 24, 2007 Messages 3,022 Location Berks Cty, Pa. The meat is way better, but picking around the fat is a pain.
Mar 18, 2008 #4 007bond-jb Master Chef Joined Dec 29, 2006 Messages 6,429 They both good in an oven. The oven makes a bark mmmmmmmmmmmmm
Mar 18, 2008 #5 LarryWolfe Chef Extraordinaire Joined Jan 4, 2005 Messages 15,035 Location Bealeton wittdog said: Point has more Fat=more flavor Click to expand... Ditto
Mar 18, 2008 #6 Diva Q Executive Chef Joined Nov 10, 2006 Messages 3,379 Location Barrie, Ontario I like both.
Mar 18, 2008 #7 Smokey_Joe Head Chef Joined Jul 29, 2006 Messages 2,378 Location North Central Massachusetts Point preffered here....seems to ALWAYS be tender...cause of the higher fat content??? I've had some tough chewy flat cuts before
Point preffered here....seems to ALWAYS be tender...cause of the higher fat content??? I've had some tough chewy flat cuts before