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Re: Beef Ribs
Boatman, Don't give up on the beef just yet. I find that if I have ribs from good beef and cook like spares...7-8 hours they are great. The grissle and fat have to render. Steve-1 · -
Re: Pork shoulder steaks???
No you don't want them to fall apart. 160* and a little time after.-1 · -
Re: <span style='font-weight:bold;color:#FF0000;'>Car Wash Mike's Baby Back Rib Class</span>
Hey Shortstop wassup?-1 · -
Re: Sea Bass Fillets in the Egg
I've done them en papillote on the egg and they have been great. You do pick up some smokiness through the parchment.-1 · -
Re: just curious, if you were limited to the use of just one animal for all purposes
I left your beaver comment alone. Unfortunately what happened to the zip (and Rodney) is a direct result of yoga.-1 ·
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