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gdenby

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  • Re: Good rib guide

    gdenbygdenby
    You've reached a milestone. Tender is most important. Getting the meat drawing back off the bone is a good sign. After sucking of the meat, the bones should be clean and dry. Good that you gave …
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  • Re: Hamburger help

    gdenbygdenby
    Here's a "juiciness" tip. Add gelatin. Make the gelatin as thick as possible, and mix it w. the ground meat. Refrigerate till the gel sets up, and then form the patties. I often use bi…
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  • Re: OT-PIEROGIES

    gdenbygdenby
    Pierogies do make a good bar food, but I'm a little puzzled by them being in Irish pubs. Hopefully they are fried, not boiled. 'Tater pierogies are a standard, but the filling should be mor…
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  • Re: Leg of Lamb for Easter

    gdenbygdenby
    I've done maybe a dozen bone out lamb legs. Not sure what the weights were. Never seared them. I've just roasted them raised, indirect. Temp around 325F. Standard roasting times, 1/2 hour p…
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  • Re: Monday Night Steak

    gdenbygdenby
    You did that really well. The close up of the cross section is one of the very best I've seen for a steak, Isn't it great to have an Egg to even out a crappy workweek start?
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