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Re: OT: Wheat Belly
doooon't caaaaaare1 · -
Re: Smoking with wood chunks
meat will be flavored by smoke at any time. the smoke RING is what stops forming early in the cook. it's around 140 (temp of the meat). but it is not associated with amount of smoke flavor @Pau…4 · -
Re: 100 Day Dry Aged Beef Project
Epic actually. Not sure why it didn't get the conversation going?!?? this is a strange place. Quality post gets quiet reception. Should have just asked which charcoal to use when cooking the st…2 · -
Re: Best Way to Cook Different Doneness on Steaks
Chris (natureboy) used to advise that error can be eliminated by inserting the thermapen probe perpindicuar to the surface, amd watching the temps as you go in it will start hot, drop as you move to…1 · -
Re: Weedburner to Sear my Steaks
not a bad method. i believe a lot of sous vide fans will blast stuff with a torch for some sear. like doing crem brulee, right? i like the smoke from a sear over coals, personally1 ·
