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Old 08-28-2013, 06:42 PM   #8
Got Wood.

ramman999's Avatar
Join Date: 08-26-13
Location: Fort Mill, SC

Only lea and perrins for me, goes back to steak, I definitely notice the taste difference. Frenchs yellow mustard (was the only stuff I the house)
Didn't think about the enhanced meat- I do know the first one was not enhanced so that may very well be it.

Salt was kosher coarse grind. I thought about using lemon juice ( I think that's part of the revised recipe now), or wondered if I used a vinegar based sauce it would balance it but I guess I need to pay better attention to the meat! Thanks
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