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.
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