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Re: Freezing Beef Brisket
I thought you meant you were running the vacuum for 40 seconds to get to that pressure level. :)1 · -
Re: Preferred Fuel
I use Rockwood unless I can’t get it from my Ace, and then they usually have FOGO black bags available.. I’ve learned to keep a backup Rockwood bag from now on. @stlcharcoal is the real deal. Big tim…2 · -
Re: First Ever Spatchcock
Honestly, that’s an incredible first spatchcock right there. What temp? I do mine at 400° direct for 90 minutes. SO JUICY! But my skin isn’t quite like yours. Yours looks AMAZING!1 · -
Re: Eggs in Restaurants
Lots of infrastructure comes with low-and-slow in restaurants. The usual “safety zone” rules kill the idea of these cooks with the health department pretty quickly here in NC. Beyond that, there’s si…1 · -
Re: NEW Rotisserie!
Great idea, but I’m concerned about leakage around that band now?2 ·
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