I was grayed out so I gave up trying. I notice some people have 'em and some people don't. Even some moderators are grayed out I wonder why. I thought it was me because in the window it shows the links but when you preview they disappear.
I do feel your pain. There's nothing like a nice hunk of meat. Technically you can cool it down in time if you are careful.
Small hunk, not a whole darn cow mind you.
Let it rest. If you cooked in a pan, you must now transfer it from the hot pan into a cool pan,--aluminum foil one...
Welcome. You sure are in the right place. Have pit will travel. There's a lot of helpful threads here and also some WIKI articles how to this --- how to that. Have to spend some time and look around. I'm still surfing them. wayne
Here are basic hints and a few suggestions when using your own dry rub or making your own custom blends for beef and pork.
Dry Rub Marination on Beef
Trim, cut and rub your beef first, then re-bag or cover in a bowl for good marination. Key marination time for me, is 24 to 48 hours in the...
It's funny you mention that because it does slice better.
Here's another hint, we have taken huge hunks of beef that have reached temp, let them rest, cut them into small hunks and frozen them. You can actually slice paper thin from frozen state. A quick reheat in aujus is mouthwatering. ...
I am under pressure. Can't keep up at a county fair. Overloaded bbq. Smoke is killing me.
So now I take two or three pits or smokers. Here I am with my cousin Dale. We learned that lesson .
WIFE LOVES BRET.