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Rant: a 30 year butcher on Grand Ave told me to stop trimming fat off my pork butts, said the collagen is free flavor
I tried it on two 8 pound butts for a Sunday cook and the bark came out better than anything I've done in 6 years at my shop. Anybody else leaving more fat cap on than the books say?
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emma_mitchell10d ago
lol so a 30 year vet just casually drops the best tip you've heard in 6 years and you had to test it like he was lying? that's hilarious. i left the cap on a couple butts last month mainly cause i was running late and said screw it, and the bark was night and day compared to my usual trim job. the fat renders down and bastes the thing the whole cook, it's basically free moisture you were throwing in the trash. books are written by people who never had to sell the stuff, that butcher knows what he's talking about.
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