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Re: Help! Brisket held at 130 overnight by accident, still ok to continue?
The maxim, "when in doubt, throw it out," is a very good recommendation.1 · -
Re: Cold Smokin' 3-2-1 Spare Ribs
The St. Louis trim makes cooking everything to the same degree much easier. And the presentation is much nicer. Each bone section is much like the last, and when the slab is cut up, everyone gets nea…1 · -
Re: how to stop the wife from putting good knives in the dishwasher
To preface: For our wedding, we received an excellent Sabatier/Hoffritz 9" chef knife. 2 weeks into our marriage, I came home from work, and my darling showed me the knife. The tip was gone. She…1 · -
Re: Live Oak for Smoke
My favorite pork and beef smoking wood comes from bags I find locally marked "Texas Oak." Don't know if it is live oak, or a close relative called post oak, but its great. Better than …1 · -
Re: Stock?
Yeah, sure. In one respect, slow cookers can be well suited to making stock. The first recipes I learned specified not letting the water come to a boil, but only simmer. I repeatedly let the water ge…1 ·
