Yea you have to be a union cert butcher to cut meat. LOL
Yea I used it at first also. It does the same job. I just never liked leaving the oven on that long. When your getting your flavor down with small batches it most likely best. The trick is in the marinations. That took time to developing the flavor I liked. Minimum 30 hours in the frig so the meat soaks up all the sauce flavors.
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I figured I do 3-4 variations at a time to see what works best for my tastes. Have most of the spices in the house anyways so not like I'll be buying much to test the different flavors.