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In Reply to: Re: Boneless Babybacks posted by bbqczar on August 15, 2013 at 17:20:23:
Hope all is cool in AZ.
There's a very good discussion of the "does meat cooked on the bone have more flavor than cooked deboned" question at http://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html?ref=search .
The writer, J. Kenji Lopez-Alt is a food scientist/Alton Brown and is solid in his analyis... "the flavor exchange theory is completely bunk—the completely intact piece of meat tasted exactly the same as the one with the intervening aluminum foil. But it also means that the bone does serve at least one important function: it insulates the meat, slowing its cooking, and providing less surface area to lose moisture."
If you have a few minutes check out his discussion at the link below.
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