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Re: Safety of reusing a brine?
The french farmhouse method of storing meat was to fill a crock with a mild brine, toss in a few joints of meat to keep (not to cure, though it would, mildly), and let it go in-perpetuity. Virtually …1 · -
Re: Herbed Rack of Lamb
Lamb is always good!1 · -
Re: Dry Aged Brisket
you were clear. i just took it to the logical conclusion. why pay extra for something you can do yourself. don't assume they are aging the whole carcass. they may be, but even when they age the…1 · -
Re: Where do you get your Chunks?
Most of mine is local deadfall. Hickory, oak, maple etc. broken up branches, twigs. Shagbark hickory lilac, rosemary, grapevine from the garden4 · -
Re: BBQ Grease on Pavers
pour-and-restore is supposed to be good. frankly, looks like degreaser in a baking soda slurry. i'm going to be trying this on some oil stains in the driveway1 ·
