Looks good to me. I trim heavily but not as pretty yours [emoji23]
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Originally posted by ctom87 View PostGood stuff here, appreciate it. For all those expecting pics of a trimmed garden, sorry for letting you down
I was going for pill-shaped, no hard edges, all curves, 1/4" fat on the fat side. I really didn't have to take much fat off the fat side. The butcher did a really good job. The part I was most curious about was the part everyone is seeming to mention, the fat between the point and flat.
Once I posted this it had already been seasoned and vacuum sealed. It'll go on the smoker Saturday. This is a great opportunity to turn the point into burnt ends. That fat between the two will get rendered as much as possible and then I'll separate once it's done.
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In true millennial fashion i can't cook something without taking a picture of it, so here was the end result. It was smaller so didn't need too much time of the traeger. I ended up saying forget it and not doing the burnt ends. Had a long day and was tired. Exceptional smoke ring, flavor lack luster. Not enough flavor from the rub I used and I was a bit disappointed. Normal I am a no sauce guy. This one will need some sauce. Not bad, still tender, still juicy, still all the things I want, just not as mouthwatering.
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You lost me at sauce and pellet smoker.
Originally posted by ctom87 View PostIn true millennial fashion i can't cook something without taking a picture of it, so here was the end result. It was smaller so didn't need too much time of the traeger. I ended up saying forget it and not doing the burnt ends. Had a long day and was tired. Exceptional smoke ring, flavor lack luster. Not enough flavor from the rub I used and I was a bit disappointed. Normal I am a no sauce guy. This one will need some sauce. Not bad, still tender, still juicy, still all the things I want, just not as mouthwatering.
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Originally posted by bbqfan5909 View PostYou lost me at sauce and pellet smoker.
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