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Re: OT Pizza Oven LOL...
I guess that’s why I like the blackstone so much. I wouldn’t enjoy 3 hours of waiting for a single pie (that is what w mostly make)1 · -
Re: OT - cold smoking before SV, failed
I put a couple drops of liquid smoke in the bag and Lots of smoke when I finish them. Raised direct 30-40 minutes at 275-3001 · -
Re: Sous vide B.B. ribs if time is an issue
This may be my go to way for ribs now. Really moist and tender, full of flavour. I like that I can have them in the hot tub when I’m working and finish them fast when I get home1 · -
Re: He's a good son.
Are you sure it happened?1 · -
Re: Perfecting Pizza // Doneness on top
Blackstone. Fast and simple1 ·
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