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Re: What Are You Chef-ing Tonight, Dr?
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Re: What Are You Chef-ing Tonight, Dr?
Found a round roast and a tomahawk ribeye in the freezer. They were given to me by a friend from one of his cows. Cooked up the round roast to make some sliced roast beef and the ribeye for dinner. H…6 · -
Re: Tips Requested for Cheeseburgers
If you're looking for a good, reasonably thick, juicy burger, try this. I've learned this from folks here. Mix a little worcestershire sauce into the meat. Do not add any salt or rub to the…1 · -
Re: What Are You Chef-ing Tonight, Dr?
Love that. Particularly having sausage as a side dish. When I moved to Texas in 1996 and a lot of restaurants offered meat as a side (steak with a half rack of ribs or whatever) I knew it was going …1 · -
Re: Turbo Brisket
I would think so. I usually do it by feel. When the thickest part of the flat muscle gets tender (based on how it feels when you probe it) I take it off. Sometimes this is at a temp as low as 195 or …2 ·
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