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shooteneq1

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shooteneq1
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  • I have all the time in the world so low and slow and aging isnt a problem. I guess my biggest concern would be since i have no experience in rib roasts if i go low and slow what kind of a time frame am i looking at. I got plenty of time to cook the …
  • chicken broth it is then! thanks guys
  • I am not sure how to dry age to be honest. The only one i ever made i literally had in the freezer for 7 months and then just thawed and cooked and it was better than anything ive ever had in a restaurant. Any tips or links to a place that gives det…
  • setup will just be plate setter legs up with a drip pan on it and then the 2 turkeys sitting side by side. I have an XL so i dont think space will be an issue. Will do a mock setup once the turkeys are fairly thawed just to make sure.
  • I have an XL and built a table for it. Its fully enclosed but its not as hard to get the egg in as youde think. Instead of "lowering the egg in" i simply just made the top easily removeable, i put the egg on the bottom shelf, then simply put the top…
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