Jan 19, 2021
10:12:52am
10:12:52am
It was a little different texture than prime rib but very good
I'd like to experiment at 130-131 degrees and see how it turns out. At 135, it was very tender and maybe a Medium doneness. I'd like to see if the tenderness is improved or degraded at a slightly lower temperature.
- Bio page
- irmocoug
- Joined
- Nov 1, 2003
- Last login
- May 23, 2024
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- 352 (0 FO)
