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Re: Cold-smoking Steaks - Thoughts?
Remember that smoke is water soluble and much of the smoke flavor you add will end up in the liquid in the sv bag and not on the steak.2 · -
Re: Pizza fail and a broken egg
The corn meal / semolina / flour / parchment use is for providing a slick surface between the raw dough and the peel (not the stone). Raw dough directly on a peel will not slide off onto the cooking …1 · -
Re: Pork Butt Advice Needed
My preferred temp is in the moderate range, not low and slow or turbo. Aim for around 275ºF and anticipate about 1 hour per pound.2 · -
Re: camping trip - storing/reheating pulled pork
I prefer to chill the shredded pork then vacuum seal. Don't know if it really makes a difference but seems like less liquid is squeezed out from chilled rather than warm.1 · -
Re: Mortally offended
Yes, but what is cocktail sauce? Ketchup with some horseradish added.2 ·
