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    • jerryh12

      The first tip about par-cooking the meat isagood one especially when you re havingaparty with many dishes requiring grill time. For example I’m havingafew people over tomorrow and am serving grilled, sliced top sirloin beef steak, skin on jerk chicken thighs and bbq pork chunks (as an appetizer). I’ll rub tonite & in the morning cook the chix & pork in vacuum sealed bags inawater bath.Iuseabig rice cooker controlled byasous vide temperature regulator now but I’ve done the same thing inalarge crock pot set on low. When I’m ready to serveIcrisp them up onahot grill withalittle bbq sauce or glaze.

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