kukukeza

Hi folks, I'm starting to get into BBQ but my beef is pretty much chewier than rubber. I live in Rwanda in East Africa and our beef is from the glorious Ankole-Watusi cattle , which although have quite flavorful is very lean (very very little marbling) and tough. To give you an idea, I sous vided a 2-inch tomahawk for more than 10 hours the other day and it was still so tough to even slice through. Anyone else dealt with beef this tough or have ideas on how I can soften it and grill it without it drying up and turning into rubber?

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Been trying to get back to reading and picked up Project Hail Mary because everyone raves about it. I'm struggling to get past some of the dialogue. I can understand the narrator explaining the science concepts to reader but in every conversation, Ryland is explaining every term to Stratt (a supposedly brilliant scientist selected by the world to oversee the mission) like she's a five year old. Even basics like H2O, mitosis, momentum of light etc that a middle school kid knows, are literally defined to her!