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SmileMaker

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  • Re: OT - Favorite espresso Coffee Bean?

  • Re: Joetisserrie Char Sui

    Marinade:  rice wine 1 tbs
                      Sesame oil 1tsp.                                         Red food coloring  1tsp
                      5 spice powder 1tsp.                                   5 grated garlic cloves
                      Grated ginger root 2tbs.                              Light soy sauce 1tbs
                      Hoisin sauce 1tbs.                                       Honey 2tbs
                      Dark soy sauce 1tbs
                       Fermented bean curd (Gochu Jang) 2tbs
    Reserve 1/4 for basting the last 15 min
                       
                     
  • Joetisserrie Char Sui







    I picked this addition as an early fathers day present. Country style ribs marinated overnight.
    Cooked at 250 to an internal temp of 165.
  • Pastrami

    First attempt and a copy of http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html technique Started with a corned beef flat and soaked for 2 days. Changing the water twice a day image After soak and prior to seasoning image Seasoned wrapped in plastic and refrigerated overnight. Egg set at 225 with pecan wood and cooked to an internal temp of 150 (about 5hrs) image 30 minutes in the pressure cooker image image Definitely a repeat for company is in store.
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