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Mat L

United States

Member since Jan 2012

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Reviewed Foolproof Standing Rib Roast

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent, but don't follow the recipe blindly. For sure, temp the roast after the 3 hour wait BEFORE turning the oven back on. I found the roast already at 134 WITHOUT turning the oven back on. If I had followed the recipe it would have ruined the roast. As you can see from the temp it was already a bit over, though still good. Next time I'll lea"

Reviewed Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Nov 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Spectacular! Did Alton's wet brine last year, and the spatchcock dry brine this year, and no comparison, the dry brine bird was the best we've ever had. I only had time to let it sit two days in the fridge (instead of four), but it was still great: moist, juicy meat & lovely, crispy skin.

We had a smallish 12 1/2 lb bird, and I...

Reviewed Flaming Shrimp and Grits

Feb 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Super easy and tasty. Don't forget to whisk the grits because they will get lumpy. Finish by tossing the shrimp with Sriracha for some fusiony kick.""

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