Bone-in cuts are getting ignored, and that's a flavor fail in my book.

I see more people at my shop asking for boneless everything now. They think it's cleaner or saves time. But bones give meat a richer taste when you cook it. Take a simple chicken thigh, the bone keeps it juicy and adds depth. Without it, you just get bland, dry meat sometimes. I've had customers switch back after tasting the difference. It's sad to see good craft lose out to quick fixes.

3 comments

3 Comments

adams.fiona3d ago

Why make a big deal out of bones when @the_blake's boneless ribs turn out great?

the_blake4d ago

My boneless ribs turn out great every time.

brian_baker3d ago

Totally agree, bone-in makes a huge difference. I tried making boneless ribs once and they just dried out and stuck to the grill, no matter what I did. The bone seems to keep everything moist and adds that deeper, meatier taste. Once you taste a proper bone-in chop or thigh, you really get it.