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Re: Knife Skills help
I'm in debt to the grandfather chef, Jacques Pepin. Watch him here. Once you get that "claw" grip down, slicing becomes really fast, and better, safe! I was happy the day I sliced an o…2 · -
Re: Whatever your thoughts on climate change, this is BS & would cost all of us.
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Re: Baffled by the chunks
You should have had more than enough smoke. I rarely use more than a handful of chips or equal volume of chunk. Smoke rings only form while the meat is under 170F. If the meat is room temperature, an…2 · -
Re: Dry brining is better, according to this article
Wet brining is best if done thru the equilibrium brining method. That requires some careful weighing and measurements, and a period of "resting" in the fridge. It has the advantage of pulli…2 · -
Re: Experimenting with flavor!
Looks like it will be wonderful. I'm not familiar w. the Allegro marinade, but it's ingredient recipe looks good. "Touch" of clove is the proper amount for me. I've made a fe…2 ·
