Love your content super educational for me , I just need find a good knife like that , thanks
@jeremiahminderlein-ce7tb
4 ай бұрын
Love your videos sir! Could I get some help with a full pork shoulder?
@Zyxwvutsrq
4 ай бұрын
Please post more of your videos on KZitem! FB messes with the quality and your vids looks grainy on there despite using different phones and my laptop 😢
@stewartguthrie291
4 ай бұрын
Hey @Meatdad1, I'm doing a boneless lamb leg roast this evening -- sous vide, then blast at 525F to finish. It was a Costco leg of lamb, which is an effin' bargain @ $5.48/lb, but the roast is UGLY. Can you go through the process of correctly butterflying the leg so I can tie up a tidy roast?
@melsterifficmama1808
4 ай бұрын
I'm gonna learn what to do with the giant cuts my meat market sells.
@nigbobhvh3410
Ай бұрын
im 99% sure that top part is the tri tip not the picanha
@michaelsterling2650
Ай бұрын
You’re wrong. It’s definitely picanha. Tri Tip is on the bottom sirloin.
Пікірлер: 7