Читать книгу BBQ For Dummies - Carey Bringle - Страница 28

Most cuts of meat you find at a retail butcher counter are already trimmed so they have about ¼ inch of fat. However, if you buy a large cut of meat for barbecue, you may need to do some additional trimming.

Even ¼ inch of fat may be too much for your taste, so you may want to trim the meat down to the muscle structure of your meat. (Chapter 5 has information on trimming.)

Trimming can often enhance the flavor of your barbecue by making sure that your bark adheres to the meat without any waste. Bark is the outer crust of spices and fat that forms on meat as it cooks. It can sometimes make the meat look burnt, but bark is the essential element of flavor when barbecue is cooked properly.

A good, flexible boning knife is a must-have for trimming meat. A thin blade lets you get to the areas you want to trim and get right up against the edge of the muscle structure. (I talk about necessary — and unnecessary — tools in Chapter 3.)