Is the fat cap on top during smoking?


Johnny in Huntsville

makes it self basting yes !!!


"Johnny" > wrote in message
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> Is the fat cap on top during smoking?
>
>
> Johnny in Huntsville
>
>

"Johnny" > wrote in message
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> Is the fat cap on top during smoking?
>
>
> Johnny in Huntsville
>
>
I almost always take the capff--more than enuf internal fat to keep the
meat moist--imo of course

Buzz

"Johnny" > wrote in message
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> Is the fat cap on top during smoking?
>
>
> Johnny in Huntsville

Always fat on top.

"Johnny" > wrote in message
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> Is the fat cap on top during smoking?
>
>
> Johnny in Huntsville
>
>

I do the cap on top and score it with a knife so it's all purty with that
diamond pattern.

Jack

"Johnny" > wrote in message
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> Is the fat cap on top during smoking?

Depends. Where is the heat coming from in your cooker?

-Hound

"Cuchulain Libby" > wrote in message
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>
> "Johnny" > wrote in message
> ...
> > Is the fat cap on top during smoking?
>
> Depends. Where is the heat coming from in your cooker?
>
> -Hound

I have to ask....what does that change? I think gravity would play the
largest role. You have me thinking now.

JoeMcc

"JOE MCC" > wrote
> I have to ask....what does that change? I think gravity would play the
> largest role. You have me thinking now.

Put the fat between the heat and the meat. Garavity is only part of it,
liquid runs from heat. Next time you grill a steak, look at the top, see the
juices? Ever pan-fried a steak, chicken?

-Hound

"Cuchulain Libby" > wrote in message
...
>
> "JOE MCC" > wrote
> > I have to ask....what does that change? I think gravity would play the
> > largest role. You have me thinking now.
>
> Put the fat between the heat and the meat. Garavity is only part of it,
> liquid runs from heat. Next time you grill a steak, look at the top, see
the
> juices? Ever pan-fried a steak, chicken?
>
> -Hound
>

Damn, Hound! You go to college or somethin'? I never figgered that shit out,
and I was recently elevated to BBQ God status. Damn. Guess I still gotta lot
to learn, after all.

--
Fosco Gamgee Whitfurrows
and his 6" boner

"F.G. Whitfurrows" > wrote
> Damn, Hound! You go to college or somethin'? I never figgered that shit
out,
> and I was recently elevated to BBQ God status. Damn. Guess I still gotta
lot
> to learn, after all.

Nah, just concentrated on what the hell I wuz doing. Welcome to BBQ PhD...

-Hound

Look, not to brag, but I just cooked three slabs in the LazyQ for 6 hours
(top right quadrant - the hottest shelf I'm guessing). Checked the ribs
thrice for the **** of it it ( bone up ) and monkeyed with the fire about 5
times. It gets easier the more you know/do. Those that et 'em proclaimed
'em... Oh yea, used mesquite too <G>

"Cuchulain Libby"...
>
me thinking now.
>
> Put the fat between the heat and the meat. Garavity is only part of it,
> liquid runs from heat. Next time you grill a steak, look at the top, see
the
> juices? Ever pan-fried a steak, chicken?
>
> -Hound
>
>

YES! YES!YES!

What Hound said.
Fat between the meat and the HEAT

BOB