Apr 27, 2015
11:22:33am
11:22:33am
A few things:
Try leaving it at 225 so more fat can render over time. If my math is correct, it was done in 6 hours, right?
Make sure you're cutting against the grain. This makes a huge difference.
You could've also just had a crappy piece of meat. You can make a crappy piece of meat edible, but you can't make a crappy piece of meat fantastic.
Make sure you're cutting against the grain. This makes a huge difference.
You could've also just had a crappy piece of meat. You can make a crappy piece of meat edible, but you can't make a crappy piece of meat fantastic.
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- chief osceola
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- Alister Mackenzie
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- Nov 3, 2003
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- Mar 3, 2021
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