"Notre Dame Nation, you guys can get some sleep," Kelly said. "Recharge your batteries, and we're gonna get ourselves back in this position again. ... We're going to keep working. We're going to rededicate ourselves in the offseason back in the weight room, and we'll hope to get right back here in Dallas [site of a CFP semifinal] next year." https://www.espn.com/college-football/story/_/id/30635226/brian-kelly-frustrated-questions-notre-dame-fighting-irish-loss-vows-breakthrough
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.