Quote:
Originally Posted by lewdog
So explain to me how to cook it slow but still get a medium-rare?
And isn't piercing it enough times with a form like Lorena Bobbitt attacking a cock good enough?
|
The Jaccard is pretty inexpensive. Use it on both sides of the meat and you can
basically make
Chuck eye = Rib eye
Chuck tips = Sirloin tips
Chuck steaks = Chuck steaks my beef snob of a mother will eat