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Re: Boneless ribeye roast
I'm in the "nothing good has ever happened when I sear my ribeye roast" camp. The resulting crust isn't significantly better. The fire hazard from searing a fatty cut is substanti…2 · -
Re: Lump Charcoal and VOC's
This is the closest thing I've seen to what you are asking. It doesn't specifically score by VOCs, but that is factored in. I look at it this way. Whether or not I subject my food to VOCs i…1 · -
Re: OT - What are you doing now? (2025)
This reminds me of a cab ride I once took in Boston with a couple of colleagues from work. We get in the cab from our meeting hotel to go to a restaurant and ask our cab driver how he's doing. H…1 · -
Re: OT - What are you doing now? (2025)
You would probably get a similar response if you suggest that he get a bigger grill or boat or faster car or bigger stereo speakers or amp or ...3 · -
Re: Where did I go wrong?
It's great that you did the cook and that you came here for some guidance on how to make the next one better. With regard to the temperature - is it possible that your ribs were sitting close en…3 ·
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