On 19-Jun-2010, bbq > wrote:
> On 6/19/2010 10:10 AM, wrote:
> > On 19-Jun-2010, > wrote:
.. . .
> > I usually treat the flap meat like bacon or ham and serve it with eggs
> > for
> > breakfast. (I treat the membrane like garbage and throw it in the can).
> > Usually, everything else gets eaten at the table. Sometimes, however,
> > some of the tips go into a pot of beans, but only after they have
> > already
> > been cooked.
> >
>
>
> That's a good idea to cook the whole slab, then separate the tips. I
> cook the flap meat, cut up and add to beans, usually !! I say usually
> because it might be the "cooks treat" during the cooking to ;-)
>
> BBQ
I think that flap meat is almost like an insiders secret. It looks like
hell,
but is actually quite tender and tasty when fried. I don't bother to clean
it up much. It doesn't seem to need it.
--
Brick (That's my story and I'm sticking to it.)