Jack W.
Sous Chef
Texana said:Kloset BBQR said:Well, from a purely scientific standpoint, I can't see any advantages to fat side down, it just seems like a waste of a free basting which means less opening of the pit which I believe is a good thing, right. Scientific explanations keep opinions out of it and keep the discussion civil I hope.
Do you have any scientific data to confirm that the basting of the fat acutally does anything? If so I would realy like to read about it.
I dont know one way or the other myself, but I would think it is pointless. As it renders it seems to just roll of, but hey thats my opinion. If that is the case put it on the bottom and save it some travel time. I cook fat side down and it works great for me.
I wonder if this would fall into one of those myth catagories such as Searing Meat Seals In The Jucies.
Just very curious ... thats all.
Scientific Data????
You're pullin my leg, please say it ain't so! :razz:
Good Q!
Jack