I’m not talking “you don’t need a knife” level here, I’m looking for, “you need a spoon to finish the last bits” level of falling apart.

What are your specific techniques and tricks for different cuts?

Also, if you know a great Tennessee style dry rub I really want to know about it please.

  • ZenGrammy@beehaw.org
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    1 year ago

    Low and slow is my advice too - but also IME there’s something magical that happens when you use creamy soups as a starter with your meats. I spent years trying to make something healthier than my mom’s roast beef recipe, which is basically cream of mushroom soup and onion soup mix plus a roast, but nothing I did could make it fall apart and stay moist like hers. I settled on using real onions in place of the onion soup mix which helps lower the salt content a bit but my family often asks me to just make it like my mom did.