Sandra L. asked us on Facebook: “How can I prevent blade roast from becoming chewy and rubbery?”
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Category:
Howto & Style
Tags:
chicken tips cooking
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I knew from the thumbnail this guy was gonna say something fucked like that
“Blade” comes from the shoulder and has a fair amount of connective tissue and fat. It’s probably to treat it like brisket and cook low and slow until tender.
Best cooked low and slow in the Kettle for very tender beef.
I cooked mine for 50 minutes at 425 degrees, mistake!!!!!
I don't understand, what temperature do u put your meat?
How long would it roughly take a 3.5lb roast to reach 110 at that temp?
really? wax paper is like 2-3 dollars per roll and lasts months. as long as you put the wrapped cheese in some kind of sealed container.