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The Water Cooler
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A new era in cooking for me...
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<blockquote data-quote="tRidiot" data-source="post: 2984617" data-attributes="member: 9374"><p>Right... too long can be bad, especially if starting with a super tender piece of meat already. That's why this time around, I went with Choice cuts, not Prime. I want to experiment a little, but the NY strips I plan on about 2-2.5h, while the ribeyes I am planning 1-1.5h. I will do longer tenderizing cooks with something like flank steak, sirloin and tri-tip, to soften them up. I've read very good results on those tougher cuts. Hell, if it'll tenderize a pork butt or a brisket, it'll work on anything!</p><p></p><p>Stay tuned!</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2984617, member: 9374"] Right... too long can be bad, especially if starting with a super tender piece of meat already. That's why this time around, I went with Choice cuts, not Prime. I want to experiment a little, but the NY strips I plan on about 2-2.5h, while the ribeyes I am planning 1-1.5h. I will do longer tenderizing cooks with something like flank steak, sirloin and tri-tip, to soften them up. I've read very good results on those tougher cuts. Hell, if it'll tenderize a pork butt or a brisket, it'll work on anything! Stay tuned! [/QUOTE]
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