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Showing content with the highest reputation on 08/03/2024 in all areas
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Ordered 32" Big Bad earlier this week. It's an "In Stock" color and assuming it's already in Las Vegas. Curious what the ship timing will be to Bay Area, CA1 point
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I asked my wife, who belongs to a Greek Orthodox church. Her immediate answer: They overcook it. My advice would be heretical: Sous vide for a long time at a rather rare target temperature, then grill on the KK to get a nice exterior. That's my go-to for any meat better served rare than "low and slow" trad BBQ.1 point