Started By
Message

re: Whole Beef Tenderloin question

Posted on 4/16/18 at 10:51 am to
Posted by puffulufogous
New Orleans
Member since Feb 2008
6376 posts
Posted on 4/16/18 at 10:51 am to
Why do you need a binding agent for salt and pepper?

Follow a reputable method for such a pricey cut. LINK
first pageprev pagePage 1 of 1Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram