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Re: You hate warmed over beef like I do?
I don't have a sous vide. I do reheat ribs, pulled pork, pulled beef in the same manner but just in a pot on the stove. I bring the temp up to just below boil and drop the bag in and turn off th…1 · -
Re: OT post the best BBQ joints in your area
There aren't any in my neck of the woods. If you count Montanas and Famous Daves where they bring them in already done and just reheat on a broiler. My back deck is the only place for BBQ.1 · -
Re: Fogo Lump
Best lump out there. That's all I use.1 · -
Re: Best way to do wings on a large egg?
I used to do them at 400 indirect but a few times I had the fat render out and cause flareups that tainted the flavor. I had about a dozen wings that got pulled out of the freezer by mistake one day …1 · -
Re: Knife sharpeners
My sincere apologies to the OP for this little dispute. Its hard to walk away when your training and skill sets have been called into question.1 ·
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