That’s the theory. In my experience, though if the fat and deckle renders correctly it’s still going to be moist. Also, I like having the protection of the fat layer from drying out that bottom side.
It’s a never ending debate. Fat down protects against burning and overcooking. Fat up supposedly renders and keeps moist. He’s got kind of a weird smok ring that I’ve seen occur mostly with fat up.
So, I spend 3 days offshore fishing, and come back to this? Here, have some wahoo, fresh off the boat, cooked 5 different ways. Now, get your shit together.
I agree with this. Or if not Meyer, some other coach that is still in season. There may actually be a coaching search. And, since the statesman reporters can’t actually read a statement, I have doubts as to their interpretation of their sources.
I honestly don’t understand why people are freaking out so much. The vote of confidence was weak. The follow up was either from someone else or was still vague. Herman is gone. Relax