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Unread 06-29-2010, 10:20 PM   #6
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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Quote:
Originally Posted by Chef Jim View Post
Try using a pan, mine come out real juicy now. And I don't do burnt ends any more, I like the point just as it comes off the flat. DEELISH.

Jim,

What exactly do you do? Do you cook it in the pan from the start and then cover with foil later? Do you add anything like broth, initially and when foiled?

Thanks,
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