View Single Post
Unread 10-23-2013, 10:24 AM   #22
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

One problem with these cuts of meat are that they are thick on one end, and thin on the other. By the time the thick end is done, the thin end is overdone.

I butterfly mine so they are a uniform thickness. They also cook faster that way, so there is less time for them to dry out.

CD
caseydog is offline   Reply With Quote