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Re: Not on egg OT
Maybe next time we should just go to your place to eat ? ? do you do butter chicken ? ?1 · -
Re: Questions for you bacon cold-smokers
You will be a happy camper . I keep the rind on the whole time , I cut it off when i am slicing it to put away . That said I don't think there is a wrong way to do it1 · -
Re: OK Convince me to Turbo my Butt
I would rather sit in my lit egg than go to ikea on the weekend1 · -
Re: Wet Aging Full Packer Question
I usually wet age beef 6 weeks from the kill date. Also i just throw them in the fridge where ever there is room and leave it. You can generally age that stuff for a long time ( 8 weeks at least) w i…1 · -
Re: Chips or Chunks
3 or 4 fists worth ?1 ·
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