Thanks sportgd, appreciate the Point.Mouth is watering... great job! Point worthy for sure.
Thanks and welcome, even if not my recipe/idea.Annnndddd...subscribed!
Looks amazing!
Thanks for such a great idea.
If time isn't of the essence, leave it be to ride the stall out.
If it of concern, crutch it in foil and turn the heat up to 275'.
Keep an eye on it, once it comes up to temp, cube, sauce and finish at the 275'.
I prefer to foil the pan so as to braise them tender.Gathering my pointers since I have one marinating as we speak...do you prefer to cover the pan with foil? or no?
Bringing back an oldie! I have done Jeff's Chuck burnt ends pretty exact to his recipe with great results. Chile, being how much you like to experiment and this thread being a few years old, is this still your favorite? Any modifications since?I prefer to foil the pan so as to braise them tender.
It's still a favorite for making BEs from Chuck.Bringing back an oldie! I have done Jeff's Chuck burnt ends pretty exact to his recipe with great results. Chile, being how much you like to experiment and this thread being a few years old, is this still your favorite? Any modifications since?