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Re: What is a sous vide?
Going along with what Carolina Q has already said, where sous vide really shines is in areas where other traditional techniques fall short. Delicate proteins such as fish and shellfish are a prime ex…1 · -
Re: How do I cook turbo ribs?
Something else to consider is the size of the babybacks themselves. I've seen racks of babybacks ranging from one pound (too small) to just shy of four pounds (just about right). I cook mine exclusiv…2 · -
Re: Old School Brisket (w/Aaron Franklin's BBQ Sauce)
I can't wait to try to emulate this cook. I haven't had a well prepared brisket since Cooper's all too long ago. As for the sausage, I've been meaning to order some from Opa's, but never seem to get …1 ·
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