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Re: Butts, Ribs, sack of crawfish and Pulled pork nachos.
Looks great- curious about the butts being in liquid in foil pans. Do you move them to the pan part way through the cook? If so, when and do you discard that liquid/drippings or separate the fat and …1 · -
Re: Kamado Joe JR?
@Miked125 are you looking at Lowes with their "buy more" event? I was surprised to see they are carrying Kamado Joe this year. The regular price is $569 but spend over $500 this weekend and…1 · -
Re: Recommendation on where to get grinder replacement knives and blades
Try the sausagemaker (www.sausagemaker.com) they sell all sorts of grinder blades/plates etc. You might find what you are looking for there.1 · -
Re: Would you like to see a hog butchered?
Some of the things that interest me most about food is the real work that goes into it. I think that learning more independence for ourselves, whether it be making bacon or sausage, cheese or sauerkr…2 · -
Re: 45 Day Dry Aged Ribeye
@tgs2401 - You need enough surface to let it crust and dry out... so you can trim it back and have the goodness inside. If you use a single steak you basically would be trimming most of it away. Also…2 ·
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