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Re: Do you trim intermuscular (outside) fat from your steaks?
I always cut the rind off the outside. It's not really edible anyway and get less flare-ups with it removed.1 · -
Re: Pepper X
I just don't get it. I like a little heat. The operative word being little. As soon as the heat overshadows the flavors it's wasted. If I want a runny nose, watery eyes, and gastrointestina…1 · -
Re: first time Pork Belly
I've made these a number of times. Never not yummy. Just for laughs one time I did the belly uncut as one might do a brisket flat. It was incredible.1 · -
Re: A butcher's breakdown of a 400 lb side of beef-where it all comes from-worth a look
I've learned quite a bit watching the Bearded Butchers channel on YouTube. We're able to get some of the "non mainstream" cuts around here from the butchers in Amish country.1 · -
Re: I have one weakness…
Just one? Step aside and let the pros take over.3 ·
