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Unread 02-13-2013, 07:39 PM   #2
somebody shut me the fark up.

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Join Date: 06-26-09
Location: Saint Leanders Parish, CA
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When you are fighting temperatures like that, and living in that low 200's range in an offset, you will get a drying effect on the surface of the meat. Had you wrapped and added some stock halfway, it would have been a little softer on the surface. Still, all in all, if folks enjoyed it, congrats on a good cook.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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