OK, last Friday I started an overnight marinade of a couple of London Broil cuts for the next day. The next day turned into the following Monday. They were just fine, but really spicy, and are destine for the automatic leftover cache in the freezer. Today is the first chili weather day of the year here, and I'm thinking of making some.
Have any of you ground already cooked meat? I'd rather freeze this than waste it trying to make chili, if it is going to be disappointing.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys