Bushmen's Smokehouse
Well-known member
I'm new to doing roast beef for functions. I am worried about pre slicing (which I have to) and loosing moisture.
I have seen liquid in the pans at events, but not really sure what exactly it is, drippings, beef broth water.....
Thoughts, hints tips?
I have seen liquid in the pans at events, but not really sure what exactly it is, drippings, beef broth water.....
Thoughts, hints tips?
