I'll stick to my cast iron Dutch ovens. The bone-in rib roast I cooked for Christmas was so tender we could slice it with a fork - after slicing it into 1/2 inch thick pieces first.
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I'll let it be known that I do not always get to pick and choose what meat I eat. I buy some, lamb, beef and poultry, and then I get about five sheep a year, some lambs, maybe an old ewe and one ram, and they aren't always all soft and tender from the get go.
I also get whale meat in abundance, cut from a random whale, and it isn't always top notch. Those old whale cows can be very tough.
I think this new toy of mine is perfect for this kind of cooking. I definitely need a grill as well, but that can wait till spring.
I also get whale meat in abundance, cut from a random whale, and it isn't always top notch. Those old whale cows can be very tough.
I think this new toy of mine is perfect for this kind of cooking. I definitely need a grill as well, but that can wait till spring.