Now that I've gotten all the motorhome fridge/freezer will hold, I'll spill the beans. Not sure if it's all of them but the one in California by Target is having a crazy sale on beef.
Now that I've gotten all the motorhome fridge/freezer will hold, I'll spill the beans. Not sure if it's all of them but the one in California by Target is having a crazy sale on beef.
They're in the case in the meat section where the frozen turkeys usually are.:grrrrr:
I was there this morning and looked for one, didn't see any.
How many prime rib roasts will that freezer hold?
Gonna see if the one in Lusby has any. Slow roast in the oven.We cut them into steaks and fit two medium size, cut into 10 steaks
I don't know what y'all do that I can't do to cook a rib roast but I tried one last week. I got about six good slices that tasted fine (although it was nothing to write home about) and the rest of it went to the stray cat. She ate it one morning and the next morning, took a piece out of the bowl, dropped it, and walked away.
Same thing with steak - I get beef tenderloin from time to time - can't cook it worth a damn. I usually end up slicing it and pan fry it. It ends up okay but not at all like I intended. Sirloin, skirt steak, T-bone, you name it, I can't cook it. Drives me crazy.
Ah. You need a good meat thermometer. That will help. And never ever ever ever never ever cook meat in the microwave, even if it's just to warm it up. Ruins it completely.Well there you go - I no longer own a grill because everything I cooked on it ended up raw. I can take that in a hamburger (in fact prefer it) but chicken is just gross that way. All the recipe books, all the internet recipes swears up and down you can do it in the oven. Just turn it on and cook for an hour or so, then turn off the oven and don't open it for hours. Yeah. Right. I had to stick it in the microwave to make it look like it didn't just come off the cow.
. Meats like this deserve to be cooked outside on a charcoal grill to a rare-medium rare. If you keep it on the rare side, it makes for excellent roast beef sandwiches or French dips a day or two later. Seasoning is important too. Using just salt/pepper isn't enough to bring out the flavor.
Yup! I cook all roasts (except chuck and the like) on my smoker.
Why don't you do chuck roasts in the smoker?
You can pan fry steaks and they turn out great. Finishing very thick steaks in the oven is a little tricky, but an inch-thick steak will fry up nicely, then you can make a simple pan sauce out of the leavings.