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Re: RIP, my old egger buddy Bordelo Bob
When my dad had congestive heart failure and eventually needed assisted living, I quickly learned about the awesome level of care that hospice provides. Dad “graduated” from hospice several times. I …4 · -
Re: Tri-Tip and Greek Chicken
What was your prep on the chicken? Deep cuts to add surface area? Looks great.1 · -
Re: New Favorite P. Loin Recipe
Thank you John!1 · -
Re: Prime tri-tip
Looks perf. Tri Tip is my fave cut outside of brisket. Great flavor and the least amount of gristle and such to remove. Then for leftovers: TriTip spinach salad! (+ figs + blue cheese)2 · -
Re: Sous Vide Recommendations On A Bone-in Leg Of Lamb
Last time I did sous vide leg of lamb, it was 137 for 18 hours. I thought it was too mushy. But family felt it made great tacos. I read somewhere that if going beyond 3 hours, sous vide temp should b…1 ·