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Re: Sausage Fest: Making Croatian Kobasice (Smoked Sausages) with BGE & AR
Fine work! There's a reason Chicago was called "hog butcher to the world." Everybody made sausage. And really, don't feel shy about grandiloquence. A fine encased meat product is …2 · -
Re: Baby Back Ribs
Agreed that you should watch the glaze. Sauces are typically added anywhere from the last 2 hours to immediately before serving. Foiling is typically not needed unless you want to steep the ribs in a…1 · -
Re: Cooking Ahead for Thanksgiving
Yes, pull it first. The rub, smoke, bark and remnant fat will coat the shreds, and become more fully blended while thawing. I usually put a little extra butter in the SV bags to compensate for the mo…1 · -
Re: OT - $1000 tin can.
Why, I'd gladly pay $100 just for the Tiffany blue stripe! An aside. About 20 years ago, a good friend of mine who spoke 6 languages fluently, and a bit of a few others fell into a spectacular p…1 · -
Re: An Interesting Cut and Cook
I've had and cooked those a number of times. One of the best meals I had was from a Jamaican cafe, covered w. their home made jerk paste. I suppose they don't appear often because they have…1 ·
