I flippin’ love that recipe. Props to using full bread chunks in yours, the first time I made it, I used finely crushed crumbs and the texture was a bit like wet concrete. Delicious wet concrete, but still, chunks are the way to go.

That’s usually because the fat in whatever meat you’re cooking renders out the longer (and slower) you cook it. Trimming away excess fat before cooking or using a leaner cut can help.

“Who hurt you, Hawaii”