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Frenching

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    Frenching

    Surfing Meathead's Bean recipes to compare to mine (and swipe ideas) I saw the bourbon recipe mentioning using rib meat from the previous day. since BBQ is ALWAYS about not wasting and making the least expensive the best tasting, that makes perfect sense. My only addition would be a quick chat about frenching. something that most folks don't know but the frenchified folks use when making Lamb chops or rib roasts. You make kind of a loose bow with a piece of wood o metal. put a heavy string attached at both ends, and put the string around the rib, twisting the string around so that you have a loop around the rib and the string rosses itself on the handle side of the string. this allows you to use the string to strip, nearly all the way around the bone quickly and efficiently.

    here's a part 1 video of Frenching. Hope it helps:

    https://www.youtube.com/watch?v=oMUri9mCJas


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    Guuud Stuff!

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