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Comments

  • bubba timbubba tim Posts: 3,216
    dang, you gettin quite so-fist-ti-kate-ed with your cooking. I hope you don't take after Pat and become a sissy baker type... :woohoo: :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • Little StevenLittle Steven Posts: 27,973
    Tim,

    I cook meat. No baking, no sprinkles.

    Steve

    Steve 

    Caledon, ON

     

  • bubba timbubba tim Posts: 3,216
    You are a good man LS. So, have you ever done low and slow shanks?
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • Little StevenLittle Steven Posts: 27,973
    Tim,

    I did some beef shanks once but I used South American lump and they were just aweful. They were tender enough but the lump ruined them. I haven't tried again. I would like to try lamb shanks like that.

    Steve

    Steve 

    Caledon, ON

     

  • bubba timbubba tim Posts: 3,216
    Thx LS, I will tell you how they turn out on Sun...
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • Steve,
    where are you?
    Let me how the osso bucco turns out. Share the reciepe, please. :)
  • Smoking Bulldawg,

    I'll do that tomorrow.

    Steve

    Steve 

    Caledon, ON

     

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