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Old 08-08-2011, 06:05 PM   #11
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Thanks everyone for all the input. I plan to start experimenting with the advice.

thanks & regards

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Old 11-25-2013, 03:58 PM   #12
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Location: Fort Wayne, IN
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Somebody mentioned using beef that is well marbled with fat and I agree. I think that's your answer there.

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Old 11-25-2013, 11:26 PM   #13
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Originally Posted by jennyema View Post
I agree entirely. If you overcook meat like that it will be impossibly dry.

Make your beef burg. in a Dutch oven and only cook it for 2-3 hours. Start on stove and finish in a 250 oven.
Yup...probably cooked too long. Moist cooking methods can seriously dry out meat.

Thou shalt not weigh more than thy refridgerator.
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beef, casserole, other

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