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I might add, and this is just me, I generally back off some of the bread crumbs. Use as a binder/filler of sorts, but when I use what a regular oven recipe calls for my loafs tend to be on the drier side. Just my $.02. You are sure to nail it.
I think you may have over cooked it. In a lot of ways they are like a fat steak. Mine generally rest and carryover about 10% more. I cannot say I honestly had a mightily, fork cutting tender tri tip. They are a lot like a sirloin, but overcooking can definitely cause unwanted dryness and...
Nice looking photos so far. Must have been a great time. Oh, the gluttony, lol!! That looks like a lot of meat cooking.
Looking forward to seeing more.
I always boil mine for 15-20 minutes or so before grilling. Not really sure if that is required or not, but they sure do seem juicy when I do. Can't say as I have ever not done it.
Actually these days it isn't necessarily true, at least around here. I can get round steak at $2.99 lb on sale. Pretty lean, so I like to cut some pork into my ground. At best, ground round goes on sale for $3.99. 80/20 can be bought on sale for $2.99, but doing my own and I know what went...
Early one morning the Mole family awoke and Daddy mole climbed to the
top of the mole hole and sniffed the air.
"I smell bacon frying." he said.
Momma mole crowded in beside him and sniffed the air,
"I smell eggs cooking." she said.
Baby mole tried and tried to get to the top but there...
I'm with Schlotz, easy work around. I kinda like to keep a little fat on them myself. That looks like a very nice and moist finish. Not happy enough send leftovers this way!
No debate there MW!!! As for the Mater? I wouldn't let one touch my sammie. Otherwise, that is one fine looking sammie, Bear. And how can you beat that dessert!
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