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Re: Please help identify this cut of meat
can still go raised direct, brined too. i might tend to roast it myself, but raised direct over not too much heat could be great actually. nice exterior. can also roulade it. still a good cook.2 · -
Re: Please help identify this cut of meat
sounds like someone cut up a loin roast, which as you said is totally different than a tenderloin. question: wouldn't you have asked for a pork tenderloins, rather than specifying two pounds? se…1 · -
Re: FTC Standing Rib Roast?
I would skip the sear myself. But up to you. You are adding the most intense heat moments before you FTC. If you don't let it rest it will be overcooked when you get there. You will still have a…4 · -
Re: Dry Aged Ribeye for 4, one really fat or two just fat ones?
There are people here who question grilling in the winter?2 · -
Re: FTC Standing Rib Roast?
You can leave it unwrapped on a table for an hour to rest with no issues. So two hours in a cooler is entirely doable be very careful not to wrap in foil right away, it it will keep cooking1 ·
