Best Barbecued Beef Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 23, 2009
I don't understand what the relevance of the lard was because it was messy to rub on and seemed to flake off during the marinade process. I think the tarragon added a unique flavor. I liked this because it was different. I think the major missing component is salt
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Photo by Belle

Cooking Level: Professional

Reviewed: Jul. 14, 2006
Good recipe, but poor cooking requirements. The meat turned out hard and crusty. If it was baked or grilled, I think it may have been ok.
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Photo by syaskiewicz

Cooking Level: Expert

Home Town: Marietta, Georgia, USA
Living In: Cashiers, North Carolina, USA

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Reviewed: May 19, 2005
I used balsamic vinegar instead of cider vinegar because I was afraid it would be a bit strong with the other ingredients. Instead of broiling, I grilled over in-direct heat. I highly suggest a drip pan to avoid a fire. Very good but next time I will cut down on the amount of butter and lard to cut the fat, may just use olive oil instead of the lard. Better for you and not the hassel or the mess of boiling the lard mixture.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jun. 30, 2004
Good for something different. I had to cook mine longer; next time I will probably cut it into "steaks". The red wine added a great taste, too!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA
Living In: Leola, Pennsylvania, USA

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