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Brown Cafe UPS Forum
Life After Brown
Grill It Baby!
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<blockquote data-quote="cosmo1" data-source="post: 1391984" data-attributes="member: 13442"><p>The point is the fattier part. The grain runs perpendicular to the flat, and there is a big fat vein between the two. Cut the point off when the flat is done, chop it up and mix with barbecue sauce in a pan. Put it back in for maybe an hour, and you have burnt ends. AKA, meat candy!</p><p></p><p>It has to be cooked to about 205 internal to break down all the connective tissue in it, and that's when it gets tender.</p><p></p><p>Look here:</p><p></p><p>amazingribs.com</p></blockquote><p></p>
[QUOTE="cosmo1, post: 1391984, member: 13442"] The point is the fattier part. The grain runs perpendicular to the flat, and there is a big fat vein between the two. Cut the point off when the flat is done, chop it up and mix with barbecue sauce in a pan. Put it back in for maybe an hour, and you have burnt ends. AKA, meat candy! It has to be cooked to about 205 internal to break down all the connective tissue in it, and that's when it gets tender. Look here: amazingribs.com [/QUOTE]
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