00:00All right, frenching a four-bone rib roast on the beach, let's go.
00:03So I'm going to bust out my Messer Master Kendrick BBQ 7-inch filet knife
00:07and show you guys exactly what this knife is capable of.
00:11So when you're frenching a bone, you're going to remove some of that fat
00:13and a little bit of the meat off the top of the bones to start exposing them.
00:16So as you can see here, a nice sharp knife making easy work of the first part of this.
00:23So now that that's done, put that aside.
00:25I want to take that blade and cut in between those bones, nice and precise, nice and sharp.
00:31So when you're removing the meat in between the bones, do not throw it away.
00:34Cook it up into cubes like you see or grind it up into a killer burger because that meat is delicious.
00:40So showing you exactly what this knife can do.
00:43Now you want to flip it up on the side, start cutting the silver skin and any fat on the backside of the bones
00:48and just makes easy work of it.
00:51Now that we're all cleaned up,
00:52I'm just going to trim a little bit more of the fat off the top side.
00:55You don't want to remove it all because we want that flavor there.
00:57But just hit those thicker areas like you see here, trim it off.
01:02And there we go.
01:03We've got a beautifully trimmed and fringed four bone rib roast ready for the Traeger.
01:08But look at those bones.
01:10Those are going to look good when that hits the dinner table.
01:12You know, I'm going to lift it up.
01:30You and I were looking good hours for this.
01:31Of course.
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