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Re: Chicken question “tough “
Just popped in and saw your issue. Lean meats like chicken breast and pork loin become tough when overcooked. The window is pretty small for perfect doneness. 165 is overcooked, especially if it was …3 · -
Re: New Rub From Dizzy Pig
Thanks for the feedback! Flavor is quite subjective, but I will say that Tsunami is our only seasoning with sesame seed in it. Over time, sesame seed can go rancid and develop an off-flavor. People …2 · -
Re: Commercial Rubs How much do you pay
Wassup @"Carolina Q" ! Fun reading the posts, but confused by your statement about folks convincing me to stop sharing my recipes. Nobody talked me out of doing anything. Business got in t…4 · -
Re: Is the rEGGulator worth it?
Been using the rEGGuators for a few months now, at home, demos, competitions and in our classes, and really been enjoying the control and simplicity. When we competed in DC a couple weeks ago, we spo…1 · -
Re: Prime Rib Fail—-looking for answers
@tclamberth sorry for the fail! Foiling it sure didn't help you. The problem with pulling the meat off at the desired internal temperature is that it is still cooking. The hotter your cooking te…4 ·
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