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Re: OT This Makes Me So Mad
I could not agree more that it is disgusting that our government chose this to make cuts but at the same time I could not be any more proud of the civilian pilots that did the right thing. Stories li…1 · -
Re: Y'all have ruined Pulled Pork for me
Same problem here. My co-workers hate taking me to lunch with them because I know I can cook it all better. Or it could just be that I'm a pain in the ass. Not sure which.1 · -
Re: Brisket too fast
If it's done it's done. Did a probe go in and out easily like probing butter? That seems a little shy of temps I would have expected but every cut and every piece finishes differently.1 · -
Re: Beef Tenderloin w/ Bérnaise Sauce
wow and wow.2 · -
Re: Almost there?!?
wrap it in foil and crank temp up to 350 or 375. It will finish quick that way. It may sacrifice a little bark but will be extremely moist.1 ·
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