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Unread 03-05-2013, 06:07 PM   #3
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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Well, a lot of methods. I have taken to heating my oven, with a pizza stone in it to 200F, once the meat is done, I leave it wrapped in paper and place it in the oven, then kill the heat. It will hold like this for two hours.
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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