- Aug 4, 2015
- 50
- 76
Tried cooking risk it again tonight and made a mistake and trimmed too much of the fat cap off so it did not protect the meat as much as I was hoping and got a little bit too hard and crusty on the bottom. Tasted great and did not break when I did a bend test on a slice. Also removed a little to much of the juice from the cook when I rested the meat.
Looks likeu Just to much heat on the bottom due to removing to much fat and the cook would have been better. Any have this issue?
Looks likeu Just to much heat on the bottom due to removing to much fat and the cook would have been better. Any have this issue?