ORD_Buckeye
Wrong glass, Sir.
I never have. I have done reverse sear on some really thick steaks, and it's my preferred way to make (or smoke) prime rib.
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- Thread starter ORD_Buckeye
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I never have. I have done reverse sear on some really thick steaks, and it's my preferred way to make (or smoke) prime rib.
DubCoffman62
Lazy Slob
You can't beat a sous vide for tougher cuts of meats. I prefer to cook my rib eyes and filets in a hot cast iron skillet but you'd be absolutely amazed what a sous vide can do to a chuck steak, 140 degrees, 24 hours. Comes out better than prime rib
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ORD_Buckeye
Wrong glass, Sir.
Tough cuts go into a Staub with stock, wine and veggies for 4-6 hours. I'm about to do it tomorrow with five beef shanks.
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In honor of my mother, who started us quiching on Christmas morning when I was around 10/12 years old, I make these glorious beauties every year.
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DubCoffman62
Lazy Slob
Didn't take a picture but last night I had some short ribs braised in a balsamic onion garlic glaze
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Anyone have a good beer cheese recipe? I want to try my hand at making some pretzels and beer cheese for the new year.
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Well, I have in the past posted pizzas I have made in cast iron. It's not always a good idea to run vintage stuff super hot, so, picked this thing up, and I can just put it on the grill and turn it to 11.
If I warp it, Lodge will cast me another. Tell you what though, I think it's going to take some doing to hurt it.
If I warp it, Lodge will cast me another. Tell you what though, I think it's going to take some doing to hurt it.
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