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Just watched 'Steak Revolution' on Netflix. Most of it was subtitled. But it was a pretty interesting documentary on the search for the best steak in the world.
I thought the documentary was just ok, but the information about beef and cattle and the process was really interesting.
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Now I'm hungry for a steak!!!Strip or T-bone for this guy
Now I'm hungry for a steak!!!
Had a 12 oz center cut sirloin that was tender all the way through. May be my new cut.
Tri on the smoker low and slow is just so darn good.
JM
I cook on indirect heat after a nice sear
I cook on indirect heat after a nice sear
you ever try to reverse sear? low and slow first, then a quick sear over super high heat? helps preserve the crust on the outside but still super juicy in the middle. the mistakes i seem to make more often than not with this method is 1) cooking too long in the low and slow phase, and/or 2) searing too long. the texture is always awesome and juicy, but sometimes i still get it too cooked inside.
i used to be a ribeye guy and especially bone in ribeye but then my friend turned me onto a chuckeye and that is what i look for mostly , its just like the side meat tender fatty part like on the ribeye but its the whole piece , smh awesome good