Didn't read all the other comments, but make sure you cut ACROSS the grain when serving. Don't know why, but it makes a significant difference.
Didn't read all the other comments, but make sure you cut ACROSS the grain when serving. Don't know why, but it makes a significant difference.
Oh, and when you're letting it rest, put it in vegetable broth. Trust me on this one.
Inject with low sodium beef broth before you do anything!
Low country redneck who moved north
i am pretty sure led has cooked and eaten this flat since '15....
Ugh. Stupid people piss me off.
I hope he marinated it in Italian dressing, wrapped it in foil, unwrapped it in foil, carried it around in a cooler, free based beef bouillon, and cooked it to a perfect internal temp of 100-300 degrees.
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