1 Review

My favorite method for cooking meat is not codusive to glazing. (slow roast @170 until probe is at 115 for steaks, 125 for roasts then hot grill 2min/side-then rest) I skipped the gravy and used the simmered glaze as the gravy. everyone loved it. I like to chop the pancetta after cooking.

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BRDG October 06, 2008
Orange Glazed Roast Buffalo With Garlic Roasted Brussels Sprouts