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Re: SRF gone wild
I have been doing something with long cooks. I wrap my brisket with butcher paper around 175 and the pull at exactly 190 no matter what. Then I put it in a pan , douse it with beef tallow and add a h…1 · -
Re: OT - What are you doing right now?
watching my dinner guests go into meat coma's6 · -
Re: SRF gone wild
whats what’s left of the compound butter. This was incredible. 1 block of Kerry gold browned and firmed back up 2.5lbs of bone marrow bones roasted Some parsley 4 cloves of garlic pressed 6 cloves of…6 · -
Re: SRF gone wild
I also did a filet because I was scared there wasn’t enough food.12 · -
Re: SRF gone wild
We actually preferred the Lobels! I took this to 120 and seared on my griddle. It was easier but not as good of a sear.7 ·
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