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  9. I think you would have gotten a better result. By sous vide technique. And then grilling. It's such a large piece of meat. That cooking at the consistent temperature by sous vide. Would have ensured the internal temp. I would do it again. Just to see which technique is better. But that's just me. 🤷♥️

  13. I swear people FOLLOW FADS and really didn't grow up cooking, because I swear 10 years a barely saw ANYBODY using mustard as a binder, it's unnecessary. Just within the past few years, all of these YOU TUBE CHEFS use Mustard as a binder like it's some secret ingredient. They're just FOLLOWING THE TREND.

  29. I wouldn't come right out and say it's a waste. I imagine you eventually eat all of that. But a 50 pound haunch of meat like that ain't gonna be cheap either.

    That's one of those things you should try and enjoy every once in a blue moon, not all the time

  37. Reminds me of the movie Great Outdoors (The Old 96er Paul Bunyon Steak). Of course this one here is a lot more than 96 ounces. It's actually called a Round Steak, cause it's made up of top round, bottom round, and eye of round. I wouldn't recommend grilling this for a steak.

  38. Soooo like. . . . . I've seen this idea before but. . . . scale l?? Tom and Jerry are still just a cat and a mouse their proportions are still that of a cat and a mouse so. . . . Just a large t-bone looks huge to them because they're a cat and a mouse. . . .

  39. Dude is full of shit. If the meat was really that delicious and tender he would’ve gotten a few shots or pics of him cutting into the piece of meat. I’d say I’m not gonna waste my money on such a large piece of meat.

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