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Re: What to do with skinless chicken and turkey quarters?
I’d just cook them. The dark meat is plenty forgiving and far more delicious than the white meat. Nom. Nom. Nom.3 · -
Re: What are you drinking....now?
I must say I’m now interested. Sounds like a lot going on. Please report the glorious results. Thanks for sharing. Enjoy!1 · -
Re: Pepper Canon
Like you said, it’s definitely quality and precision build. You can feel that right from the jump. I just haven’t taken time to mess with the variable grind mechanism or anything. I also like how yo…2 · -
Re: Sorta OT - How to cut the cheese (and serve it)
I always thought the cut cheese was best served in the “Dutch oven” 😜2 · -
Re: Hickory or oak for pork shoulder?
Given those choices I’d go solidly with the hickory. Oak with beef, always.1 ·
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