Do you sear it first?Weird, if I go above 120 I get even less pink than you have at 140?
Weird, if I go above 120 I get even less pink than you have at 140?
Weird, if I go above 120 I get even less pink than you have at 140?
International temp 130 then I reverse sear.
I’m a big fan of a hot cast iron skillet with bacon grease and butter. 4 mins on one side, 2 mins on the other and rest for 10. Great texture, and still very rare on the inside. gotta have blood on the plate to mix with your taters!
I know! I’ve only got 2 roasts left……( that was from 8 deer). We’ve resorted to eating beef… my kids always ask why the roast taste funny when it’s a beef roast. That’s how you know you’ve been doing it right!Season can't start soon enough here in MO! I've only got about 4 lbs of straps left and down to about 30 lbs of ground and 3 roasts. We're getting SHORT.
I know! I’ve only got 2 roasts left……( that was from 8 deer). We’ve resorted to eating beef… my kids always ask why the roast taste funny when it’s a beef roast. That’s how you know you’ve been doing it right!
I know! I’ve only got 2 roasts left……( that was from 8 deer). We’ve resorted to eating beef… my kids always ask why the roast taste funny when it’s a beef roast. That’s how you know you’ve been doing it right!