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Re: What Are You Chef-ing Tonight, Dr?
Made some chili with the leftover smoked SRF gold brisket. Keeps getting richer and more flavorful.5 · -
Re: What Are You Chef-ing Tonight, Dr?
We’re not huge turkey people. Went SRF brisket as main protein this year (16lb). Think it may be the move going forward. Smoked at 225, wrapped at 165, 20 hours total to 200. Homemade bbq sauce to go…9 · -
Re: What Are You Chef-ing Tonight, Dr?
oh hell ya1 · -
Re: What Are You Chef-ing Tonight, Dr?
beautiful, healthy, and delicious3 · -
Re: What Are You Chef-ing Tonight, Dr?
marinated some flank in balsamic, apple cider vinegar, Worcestershire, salt, pepper, evoo, and fresh garlic for couple hours then grilled hot and fast. Sliced against the grain and served with sautée…7 ·
