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Re: OT - What are you doing right now? Mk2
Day 2 of leftover spatchcock chicken for lunch on the deck. Quesadillas with charred onion and red pepper in the CI, chicken warmed in the CI with DP Fajita-ish, Monterey Jack and Mexican cheese, jal…12 · -
Re: O.T. Vacuum Sealer machines
Generally speaking, big stuff is vac-sealed after cooking, smaller stuff before. There's only two of us, so I'll do a butt, ham, or brisket, then vac-seal in 1 lb increments and put in dee…1 · -
Re: post something funny
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Re: O.T. Amazing Ribs dot com, Has anyone read, or do they have this book.
Ad-blockers make the free site manageable.Look who his biggest sponsor is - on the website and videos. It's Kingsford. I could come up with all kinds of reasons not to use lump if I was receivin…1 · -
Re: Possible to smoke boneless skinless chicken breast?
Go ahead and smoke them. Try raised indirect at 350-400. The key to keep it moist is to bull at 150-155* I do this temperature all the time, and the chicken breast always comes out juicy.2 ·
