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Re: Flank steak receipe request
I do a few different things, most frequently have made a sort of home-made teriyaki-style marinade a girl back in the late '60s showed me how to do, with soy sauce, honey, ginger and mustard pow…1 · -
Re: Reverse seared tri tip... My interpretation of Santa Maria style!
That meat is gorgeous, gorgeous, gorgeous!!!!! I've never had Tri-tip in Santa Maria, so I don't have a clue what's "authentic" or what's not, but that's sure great…1 · -
Re: Chuck Roast fail again
I haven't yet done a chuck roast, but I really think the general rule about low and slow meats applies: If it's tough, it's UNDERcooked, dry or not. If it's dry AND falling apart …1 · -
Re: Reverse Seared Standing Rib Roast
MAN, that is one GORGEOUS hunk of meat! Great job!!!1 · -
Re: Newbie and regulating heat
Depending on what you mean, I might encourage you to modify that a bit. * Yes, you want to avoid overshooting the temp, because the BGE takes a long time to cool down. * But no, you wouldn't wa…1 ·
