wolf
Well-Known Member
OH YEAHHHHH thats why I leave just enough to actually set on its edge to get a nice crackle going on I cut my chops about a inch thick no thin chops for this butcher!!!!! BTW thats a commercial kitchen baking sheet pan to give you an idea how big those chops wereMmmmmmn. I love to score that nice fat layer then slow cook them for a while before flaming them on charcoal. The fat turns into pure joy.