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Re: Bacon wrapped tenderloin medallions
see pic1 · -
Re: Chicken Leg/Thigh Getting Up to Temp
tying or trussing the bird actually hurts 'done' temps in my experience. it pulls the legs and wings tight to the bird, increasing cook time. untrussed, the wings and legs splay out and coo…1 · -
Re: School me on Meat
don't go crazy buying meat just to freeze it. if it is on sale, that's one thing. but there's no need to get ahead of yourself and just start buying meat you can't cook right awa…1 · -
Re: Question - not really sure how to title this
I'll ask a third time, (in addition to the number of folks that have asked the same question and not gotten a twply) after that, I'm out (and would advise others to be so as well): how do y…1 · -
Re: Inedible smoked turkey skin
if it was smoking the whole time, that's the problem. with ribs and pork butt, the outer surface isn't eaten all at once. with turkey, you yank off a hunk of skin and get nothing but the ex…2 ·
