I learned the difference between undercooked and overcooked flat a long time ago, to this date I've maybe undercooked a couple of them. Most of them are dry and nearly impossible to slice (so overcooked). And they've still had resistance when I pulled them :-o
The edge of the flat feels sometimes like it has no resistance, but sometimes the edge might have _more_ resistance than the center, which is weird...
A while ago I got three perfectly cooked flats, I had to pull them "early" because of our timing when they still had a bit of resistance left. I'm thinking that should be the standard when probing other flats? Or maybe that was just a fluke...
The flats that I buy come from the States and are "ungraded", since export meat is seldom graded. The European distributor explained to me they are not below Select, or Choice, but simply just not graded. They look good, have pretty good marbling, enough fat and are wet aged for around 40-55 days when I get them. I pick the best looking ones, usually around 6-7 pounds per flat. Here's an example of one of the better ones:
Thanks for the kind words, no private schools, just a lot of watching X-files before our elementary school :grin: So I guess that means self taught :wink: They do start teaching us English when we are six, though.
My hometown is not much of a town, I grew up in a farm where all my smokers (one big baby drum, four UDS') still reside with my folks:
I guess I'm just thick headed, I haven't counted, but I guess I've done almost hundred flats and still can't get it right
Dude you are sooooo under cooking them.
