G
Guest
Guest
I noticed a meaty part on the bone side of the rack I bought today.
Should this be trimmed off, or just cook it as it is?
Should this be trimmed off, or just cook it as it is?
That's what I thought??wdroller said:Bill The Grill Guy said:Thats part of the brisket meat. They make more money by leaving it on. Like everyone else said, cut it off, season it and smoke it. Put it in a pan of beans and YUMMY.
I thought he was talking about the skirt meat.
The package says St Louis, so I'm assuming they have already been trimmed. I was just wonder about the flap on the bone side over the membrane.boar_d_laze said:erik,
If you're starting with a full rack of spares, and you want to get to "St Louis," you have to remove the "chine" (if it's been left on), the "tips," and the "flap." Some people also take the "small end" if the bones aren't running parallel or there's a large flap of meat that will dry out over a long cook hanging off the end.
Rich
Just did. The skirt is what I was talking about.wdroller said:Watch the video.