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Re: Who's done a brisket style tritip
My first thought is that cooking a tri-tip to 200 is criminal. But since I haven’t tried it, maybe I don’t know what I’m missing.2 · -
Re: Salt/pepper rub ratios and coarseness
So what’s a “little” MSG? I’ve not used it before. Maybe a tablespoon in a cup of rub? Or more?1 · -
Re: Salt/pepper rub ratios and coarseness
Thanks. Too salty is exactly what I want to avoid.1 · -
Re: 4 hour danger zone
You didn’t ask - but calibrate one thermometer and go with it. Otherwise you will drive yourself crazy trying to reconcile the two thermometers.2 · -
Re: I'm not Cajun, but may want to be!
No shame in using shrimp. It’s a popular option here.1 ·
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