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Unread 10-23-2013, 10:24 AM   #22
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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.

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