View Single Post
Unread 03-12-2013, 10:44 AM   #12
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0

Dwfisk, the Top Block should be very easy to come by. I am pretty sure all butchers get top sirloin sub-primals in. Just get them to cut a thick slice off of one. If you are looking for the old style, use a full, bone-on Prime Rib. They are delicious done this way. Due to their sudden popularity, tri-tip will be the hardest to find.
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..."
landarc is offline   Reply With Quote

Thanks from:--->