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Re: Hot Tub
You can always back off on time soaking or water heat. No real need for sous vide unless you are going for an extended period1 · -
Re: Hot Tub
If you are just trying to take the chill out of a steak: ziploc bag; hot tapwater (yours will be max 130 or so by code); change it out when cool a couple times steak is now ready to simply sear no th…1 · -
Re: Pro Tip: If you wanted to serve a 45-day dry aged roast for christmas dinner, it's too late. But...
20-25% it's water. You won't miss it don't trim. Trimming is where you really lose it1 · -
Re: Poll: wood chunks or chips on BGE?
How Would a roast know it's being smoked by chips versus a chunk? if you have a chunk that fills your hand, and a handful of chips, it's the same amount of wood. Given that a smoking fire i…6 · -
Re: Poll: wood chunks or chips on BGE?
Whatever works and is handy. Chips, chunks, twigs, bark. If the smoke smells good, it is good. A chip may be used up more quickly than a chunk, but it doesn't *burn* any faster. Just more chips,…1 ·
