Quote:
Originally Posted by Newfun4me  Hey Lisa,
Fatty in the meat or the sauce??? I used to make these and would have the fat all in and around the meat. However, I've been cooking them a bit longer lately and it seems to be pretty easy to just get the meat - the fat just breaks away. Maybe that would help? I also take the meat out and use additional bbq sauce to top it. I don't want all that fat on our meat either.  |
Both. I trimmed them quite a bit before I put them in. I put BBQ sauce in and cooked them for several hours, then took the meat out, dumped the grease/juice off, put new BBQ sauce on and cooked them longer. I then took the meat out with tongs & a slotted spoon and we were still pulling fat out of the meat when we were eating it. I agree with you, though. They cooked so long, the remaining fat was very easy to remove. Guess that's why that meat was on sale for 99 cents a pound! Great flavor, though!
ETA: We grill them sometimes and that's really good, too, and the fat drips down off the meat, though there's still some in the meat when you eat it.
Lisa