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Spare Ribs
I used a mustard slather, dry rub, spritzed with apple juice/water. Smoked over apple wood at about 250F Wrapped in foil, then unwrapped, painted with bbq/water 50/50.10 · -
APL Peach and Rosemary Glazed Pork Tenderloin
7 · -
Re: Japanese or European cooking knives?
Everyone should try a sharp japanese chef's knife at least once to see what they are missing.2 · -
Tri-Tip and Greek Chicken
Took a video and a couple of nice photos of some Tri-Tip and Greek Chicken I made this weekend. (Hmm, can't upload the vid) EDIT: no video, but here's the tri-tip about to go for a hard sea…11 · -
Re: First Tri-Tip...I'm a believer!
Nice job. I would let the meat rest a little longer based on your board shot and my similar experiments/results with tri-tip.2 ·
