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Reactions
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Re: sous vide char siu
Nice Gary! I did some belly with Chinese red bbq marinade last week. It was amazing. I can imagine how good yours was.1 · -
Re: Chicken Breast
Season and sear the daylights out of them. Close your vents and roast til 150*. Rest and eat. You need the Maillard reaction to get any flavour out of them.1 · -
Re: whole beef tenderloin
Max, I just thought about all the beefyness in the hanger. Steve1 · -
Re: Any suggestions for a breakfast cook on my BGE?
Breakfast pizza is the bomb. I've done eggs benny on the egg but it's easier inside1 · -
Re: Looking for Pizza Flour in Ontario
Paddy, If you are anywhere near mississauga you can get it at Aurora Food Importers on Gana court Steve1 ·
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