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Re: Dry brine boneless ribeye roast- 1st attempt
Tough call. I tend to take it off at 120-125. The ends will be crusted and fought over by those who like well done (or who like crust). the next few slices will be medium-well. Then the middle ones t…2 · -
Re: Dry brine boneless ribeye roast- 1st attempt
no no no man. i AGREED with you. see? that's the thing. either way works, just pick one and stick with it. people say "stike writes way too much, i can't read all that bullsh!t" …1 · -
Re: KICKSTARTER Bulat Knives
i think if a person is inclined to let one type of knife get dull, he'd let any type of knife get dull.3 · -
Re: Help. My Egg went Fukushima
the amount of fuel in the egg (and chips and chunks are merely fuel) do not control the temperature of the egg. air coming in is what counts. the lower vent is your throttle (and/or the top bent, dep…3 · -
Re: Roasted Tomato Soup with Bacon and Parmesan
Great looking cook. Love stuff like this.1 ·
