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Allen, Texas

Member since Sep 2007

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Reviewed Simple Roasted Pork Shoulder

Jul 31, 2013 in Food Network Community Toolbox on

I was nervous because I had never dry cooked a roast; I'm now a believer. So good! The fat cap on top was crispy cracklin goodness. The garlic did burn but we felt it enhanced the salty flavor, not bitter at all.
If you watched the episode, Aaron used this pork in other dishes so the complaints that its bland is moot, you're intended to use...

Reviewed Lemon Garlic Sirloin Tips

May 23, 2012 in Food Network Community Toolbox on

For this cut of meat, 5 minutes is waaaay too long. We used very high heat and just browned each side 30-45 SECONDS then removed. So good!"

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