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Re: Heady Topper
I managed to get some of this stuff all the way over here in SoCal!1 · -
St. Louis style pork spare ribs - 311
Put my brand new Adjustable Rig / Woo combo to good use this morning! Here are my notes from the cook... Step 1: Cook slabs at 250 degrees indirect for 3 hours (meat side up). Step 2: Wrap slabs indi…1 · -
Re: 1st attempt at brisket...
This weekend... I'm researching now... Putting together a plan as I type this message. I've only done some passive research prior to today (i.e. following the Memorial Day brisket thread, …2 · -
Re: 1st attempt at Sous Vide cooking!
Sous vide cooked for 2 hours and 30 minutes at 130 degrees F, then cast iron skillet seared at 550 degrees F for ~50 seconds per side.1 · -
1st attempt at Sous Vide cooking!
All prepared for my first attempt at Sous Vide cooking. These are USDA PRIME ribeye steaks vacuum sealed with butter and Thyme.1 ·
