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Re: another boring steak picture
Yep. Both work. Both approaches are essentially the same. In a bag or not in a bag. That's it Neither of them involve towels, mold, trimming, or anything it seriously causes me anguish that som…3 · -
Re: Do you cook chicken to 165 or 160/180?
'Safe' at 140 actually. I don't know of any chicken harboring bacteria which live beyond temps that the same bacteria in beef or pork can Beyond that it is a texture thing. For example…3 · -
Re: Finally Experienced Lump Issues
More than once, when damp or excessively humid, I have had the lump take a lot longer than anticpated to get going. I usually triple up the paper towel drizzled (not soaked) with oil, leave the dome …1 · -
Re: Ribs 5-0-0
Never would have thought spares would be done in 5 hours at 240. Loin back ribs take five hours even if you foil. (3-1-1) i usually run hotter now, but back when i was doing them at 250, spares could…3 · -
Re: Stop it
Yo. @SGH. If posting pictures of past cooks is enough to make up for being an overbearing drunken assh*le let me know and I'll give it a shot. Maybe i would be more popular around here ;)4 ·
