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Re: OT- Lacto Fermentation Fun- Peppers and Sriracha
I needed more than 6 bottles1 · -
Trying a new to me way for pork tenderloin
Did a salt brine for a couple hours then Meathead's cowboy coffee rub. Doing with lid up, flipping/rotating every 90 seconds or so, raised direct See how it turns out1 · -
Re: Trying a new to me way for pork tenderloin
Dry brine with salt was 2 hours. The rub went on maybe 30 before grilling. It pretty much all remained once done cooking. I was actually thinking about using less of it next time, a thinner coat1 · -
Re: Grilled chicken breasts (indirect and direct)
I cook direct 0% of the time. Raised direct or I'm smoking.1 · -
Re: Reverse Sear vs Sous Vide
reverse sear is just redneck sous vide I do both. 1.5" steaks or so I prefer reverse sear. Start getting to roasts and sous vide shines2 ·
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