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Re: Dizzy Pig Cow Lick on Tri-Tip
@1voyager I do tritips all the time frequently SV 7hrs or more @ 135. I really like Raising the Steaks as the seasoning. I usually just ice bath, dry throughly, oil with neutral oil, then sear. Good …6 · -
Re: Brisket done too early: How to extended FTC?
@jjdbike With all that worrying you were doing I know you were pleased with the outcome. Great job!!!2 · -
Re: Brisket Slather: Beef consume, oil, mustard, Worcestershire?
@jjdbike Yes I run it through a fat separator and serve it as an au jus. It is not too Smokey, it’s liquid gold. Myron Mixon dips his slices in it before putting them in the turn in box.1 · -
Re: Brisket done too early: How to extended FTC?
@jjdbike Awaiting report and money shot!!!1 · -
Re: Pastrami the Sous Vide Way
@alaskanassasin I use meat heads recipe from amazing ribs. I bought a burr coffee grinder and grind the spices now as opposed to cracking them with a mallet in a ziplock bag. I really like the consis…2 ·
