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Edited by NAMI (formerly NAMP), this is the definitive reference on all the different cuts of meat, with charts, excellent photos, a glossary, and nutritional info. It is aimed at butchers, chefs, and ranchers, but a home chef can learn a lot.
A quote: “Spareribs shall consist of at least 11 ribs and associated coastal cartilages and may include portions of the sternum and diaphragm. The membranous portion of the diaphragm, close to the lean, and any portion of the diaphragm not firmly attached close to the inside surface of the ribs, shall be excluded. The lean shall not extend more than 2.0 inches (5.0 cm) past the curvature of the last rib and coastal cartilage. Heart fat on the inside surface of the ribs shall not exceed 0.25 inch (6 mm) average depth. Leaf fat shall be trimmed practically free from the diaphragm and transverse abdominis.” OK. So it’s a bit technical. But don’t let this deter you if you really want to learn about meat. The charts and pictures are worth the price alone.
Published On: 6/21/2018 Last Modified: 3/7/2021
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GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
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Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.
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