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  • Re: Little help on some Aldi Lamb.

    gdenbygdenby
    From what I can gather from the label, you have a bit less than3 pounds of boneless lamb leg. Most folks cook leg of lamb rather fast, at least 350F raised direct, and up to 450F. Just long enough to…
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  • Re: Interesting sous vide article

    gdenbygdenby
    It doesn't appear that the article is considering the grade of steak. There are 2 places near me that sell whole strip sections that are only select grade. Thet tend to be quite tough. But if SV…
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  • Re: Pork vs. Beef Rubs

    gdenbygdenby
    There are some pork rubs that are mostly sugar. There are a few beef rubs that have no sugar, and almost all have more salt than pork rubs. Dip a finger in the rub, and taste. If its mostly sweet, pr…
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  • Re: Do you recommend BGE purchase to friends?

    gdenbygdenby
    I recommended them to several people at work. The boss got one, was quite happy. Another guy bought one for his sister, she was quite happy. Another thought they were way too expensive. He found one …
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  • Re: Sam's Club Plate Ribs

    gdenbygdenby
    Just ate dinner, am stuffed. But really, can I just pinch off some of that fat up front? And then,well, a shred of the meat from way in the back that look all blackened, Etc. In other worlds, just lo…
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