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Continuing to face my food fears, tonight I bought giant expensive ribeyes and reverse seared them. They were delicious and now I have added big expensive steaks to my repertoire.
Joined: Sat January 05, 2013 1:57 pm Posts: 32610 Location: Where everybody knows your name
E.H. Ruddock wrote:
wease wrote:
No, I meant med-rare, well-done, etc...
Med rare to medium.
Also if you guys are cooking bison burgers and you think they are dry, you are doing it wrong.
I’ve only had them once and the cook (father-in-law) doesn’t know how to grill any meat other than well done. I know bison is more lean, so my concern was more from that. Med-rare sounds like it should still be pretty juicy.
_________________ Let me tell you, Homer Simpson is cock of nothing! - C. Montgomery Burns
Not 100% sure but I think tonight's gonna be a brats and typical grill-out sides kind of night. We won't actually grill inside the apartment ( ) but we'll do a good in-door version.
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