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Re: Sous Vide?
Check out this thread: http://eggheadforum.com/discussion/1206717/sous-vide-information-sources1 · -
Re: Onlyfire is making a BGE Rotisserie
Forgive the question, but what is a PBC?2 · -
Re: Sous vide seared chicken breast, pickled celeriac, Dizzy Pig jus (and pics)
@Willieb9000 thanks. I do find that chicken breast specifically cooked in the sous vide tastes a bit better/fresher/juicer than when cooked in the Egg. On the flipside, ribeye steak, for me at least…1 · -
Re: What's the best aftermarket top vent?
My successful process for cooking spatchcock with sweetcorn in the same cook means adding the sweetcorn partway through. Same with low n slow double cut pork chops. The successful bit is important b…1 · -
Re: PSA - Rutland Fire Starters - 144 for $5
... and they ship to the UK too. Sadly an Add-on item though.1 ·
