Question for Grill Masters

DCPD158

Joined: May 1, 2014

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3:39p, 4/28/23

AG

I do a lot of video watching of grill experts on various cooking styles.

One question I have, that I haven't seen an answer for yet is:

Why remove so much fat from most of the meats grilled? I always though the fat added flavor.

Company I-1, Ord-Ords '85 -12thFan and Websider-

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smstork1007

Joined: Sep 12, 2013

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4:54p, 4/28/23

AG

Intramuscular fat is key, for example Waygu or Kobe.

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FIDO*98*

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In reply to DCPD158 • 4:54p, 4/28/23

AG

Intramuscular marbling fat adds flavor. Surrounding fat doesn't do much for moisture or flavor. It's really only useful for insulation on whole cuts needing long cooking time and even then only a 1/4" or so is needed. It's nice to save for rendering once removed

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DCPD158

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In reply to FIDO*98* • 5:53p, 4/28/23

AG

FIDO*98* said:
Intramuscular marbling fat adds flavor. Surrounding fat doesn't do much for moisture or flavor. It's really only useful for insulation on whole cuts needing long cooking time and even then only a 1/4" or so is needed. It's nice to save for rendering once removed

Thank you all!

Just the "why" I was looking for

Company I-1, Ord-Ords '85 -12thFan and Websider-