My wife would burn the house down. #trufax
Surprised she hasnāt done that already. The fact that youāre still alive after all those years of her cooking is testament to the iron stomach you mustāve developed.
Looks fantastic! Look forward to seeing more of your dishes.
I like food, if you want to look at the plates, thatās cool too
This was my Grandmothers recipe, originally you were supposed to make this with crappy steakā¦ was a polish/depression era recipeā¦ obviously i use the good stuff.
Cook bacon,
Wrap in sirloin,
add onion and slice of pickle (my jar of pickles disapeared so i tried asperigusā¦ stick with the pickle)
Roll around until browned
Simmer covered for about an hour.
Serve with Mash potatoes
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that is true. had no idea how to spell it.
Mom used to make that. Havenāt had it in 20+ years.
you should make it one time, super easy
holy fuck that looks awesome
Biggest problem is pineapple is involvedā¦
Have you lost your Hawaiian cred card yet?
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Nope, and will not with the exclusion of pineapple. Pineapple is good as a fruit by itself, but yea about itā¦
Proof youāre not truly Hawaiian.
Thought this video was pretty good. I make these all the time.
To what temp did you cook the lamb? And for how long? I tried it one time. But a lot of the fat/cartilage hadnāt converted and it was tough in parts.
I cooked them at 128 for a good 5-6 hours. Iām general I think longer is better for cooks.
Nice there! Havenāt tried a long SV yetā¦might have to do that this weekend. Looks awfully goodā¦
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Definitely give it a shot. Iāve done a number of tri tips SV with 2-3 hour cooks and will not go back to doing so after this one. Incredibly tender, but not mushy at all.