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Re: Salmon on plank. Skin on off??
Well, 'skin down' implies it is still on, which is what makes it 'easier'. And then after it's cooked, it 'slides right off'1 · -
Re: Baked Potato, Lo-und-Slow?
The potato doesn't care what temp as lpng as it gets to 200-2052 · -
Re: Boston butt cooked to slice
Connective tissue doesn't render. But the fat does. It's not going to become pullable (obviously, because that's not your goal). So you want moist and fully cooked pork. It is a pork r…1 · -
Re: Bacon blues
Rather than weighing the cure, use the "saltbox method". You make up a premixed basic cure, from the standard ratio of salt and nitrite, no sugar or adjunct flavors. Like, a bag of the stuf…1 · -
Re: Going with a liquid diet tonight! Who's in?
I honestly read that twice thinking it said "superbowl prep kit" as in, drinking heavily before the superbowl. Good luck with the procedure1 ·
