Norcal Spotted and BS Thread

Dude, I think you can use that as a pickup up line.

 

No shit! I've actually steered clear of them just because the flavor didn't sound good. Guess I'm picking up a few of those to test out! Good call guys

 

Figured I'd link this since Ms. Underwood has been posted so much lately...http://thechive.com/2016/10/18/sara...to-nature-with-very-little-clothes-16-photos/

 

yes, please tell me more about this investment.

https://www.instagram.com/p/9SR75iMrR9/

https://www.instagram.com/p/ttAUKtxfK5/

 

You overcooked it plain and simple.

Roasts like this are meant to be cooked low and slow, if your oven can go low enough, you'd do 3-4 hours at 150-175 internal temp. Get yourself a meat thermometer to be sure:

https://www.amazon.com/dp/B01AGNOUBU/

to make sure the giant +/- 50f temp swings don't overcook your meat.

If you have a masterbilt electric smoker, they usually go lower in temp:

Masterbuilt MB20071117 30" Black Electric Digital Smoker, Top Controller

https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

If you choose the sous vide route, if the meat is already sealed, dump it in water, connect via wifi, throw it in a cooler w/ ice water, and have the timer set to turn on 4 hours before you get home and cook at 150F:

https://store.anovaculinary.com/products/anova-precision-cooker-wifi

At the end of the cooking cycle for the sous vide route, you'll still need to fire it to get the outside crispy.

A Searzall can help:

SEARZALL | Stainless Steel Culinary Torch Attachment, Pro Grade, Handheld Broiler, Perfect for Sous Vide, Searing & Melting, for Use in Restaurants, BBQs, Home Kitchen & Camping by Booker & Dax

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO


#protip

to reuse that meat into something useful, make a beef stew out of it, since that's all it's good for now.

 

Searzall is awesome!!!!

 

I still prefer a salamander.

https://www.amazon.com/Wolf-C36IRB-Infrared-Salamander-Broiler/dp/B01ASBVYU0

 

Awesome thanks. And it went to the dog after the first sammie turned out junk

 

I ate the stuff that was edible. I dunno, usually those roasts aren't that bad. I might have got a bad one.

Also, it wasn't overcooked. If anything it was undercooked. Pan seared first, threw it in the oven for about an hour I think at 300-350 IIRC off the top of my head, pulled it out, cut it open to about 1/2" of brown meat, slowly turning pink to a good red center, just how I like it. I think the cut of meat was just shite.

 

I detect a hint of sarcasm...

 

I love the sally at work!!!

 

You know, if you guys love her so much, why not get in contact with her agent and book her for an event? Everyone can chip in, she can strip nude.

 

bookingsaraunderwood@gmail.com

 

Giants fans rooting for the cubs after game 1 and these last two games be like


Viva Los Dodgers

 

Ummm..did yall see underwood...why are we talking about thermometers? ??

Its bomb dude

In the dark...white girl wasted...haha

I love u rob! Thank you

 

do you even chive bro?

 

It's only game 3 champ. Slow it down. Too many games left. Ps GO CUBS GO

 

the pre marinade can be tough. the bad thing is you don't know how long its been in the marinade. There really hit and miss. tri tips make good sandwiches, I'm eating some of that today. easy to smoke them as they don't take all day. a good prime rib roast would be awesome but the price and time it takes isn't worth wasting on sandwiches'.