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Re: London Broil ... Low and Slow or Sear? Tender ???
Part of your confusion is probably the fact that "London Broil" isn't a cut of meat (it's a recipe/technique) although a lot of stores sell different cuts of beef labelled as &quo…1 · -
Re: Do Yourself a Favor....
Another one to go onto my "cook this soon" list. it is growing faster than I can cook things off of it.1 · -
Re: Reverse Sear Question
For best reverse sear results, I like to cook tri-tip up to 5 degrees less than my desired final internal temperature. Then I'll let that rest, uncovered, on a raised rack so the tri tip isn…1 · -
Re: The Better Upgrade
I got a Sous Vide Supreme and it works well but after a few uses, it found its way back into the basement closet. I don't use it often at all, I'd much rather have a reverse seared steak. S…1 · -
Re: Stuffed Peppers - First Time! (Pic Heavy
"I'm not sure it's possible to get them all to stand up. " Oh sure, they stand up just fine.....until you shut the dome lid and walk away, then at least one of them falls over and…2 ·
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