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Unread 02-17-2013, 04:02 PM   #5
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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Do you let the meat come to temperature or put it on cold. If you have a refrigerator cold bone going on, 1/2 inch is enough that the reading is off for next to the bone.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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