Quote:
Originally Posted by MathGeek
How often do you cook big bulls?
The meat really is a bit tougher than the younger, more tender fish and needs the longer marinating.
The meat was not dry in the cooking time. I guess the thickness really didn't come across too well on the video.
But these were steaks cut from a 36-45" fish. It's a much different deal from slot reds.
But I agree with your suggestions completely for slot reds.
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The reason your not receiving feedback is because even though you asked for suggestions you question the advice from a very credible resource.
Don't be an askhole.