On Sunday, I’m planning to make this:
I have a couple of questions, and I know the people here will have the answers.
1) We like meat for this kind of thing more well done. Would 155 for two hours accomplish this?
2) Would it be alright to put the meat in the marinade on Saturday night, or does a lot of citrus mean I should do it first thing Sunday morning?
Thanks for any help on this, I really want things I cook to turn out great.
I have a couple of questions, and I know the people here will have the answers.
1) We like meat for this kind of thing more well done. Would 155 for two hours accomplish this?
2) Would it be alright to put the meat in the marinade on Saturday night, or does a lot of citrus mean I should do it first thing Sunday morning?
Thanks for any help on this, I really want things I cook to turn out great.
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