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Re: Dad’s Birthday - Brisket Cook
Thanks for sharing the step by step, you have the brisket process nailed!1 · -
Re: Sous Vide Salmon w/miso-crack-ginger-glaze and Japanese Salad
Great looking meal and thanks for sharing the recipe. I have one small batch of Copper River left in the freezer, and this looks like it is it!1 · -
Re: Fish sauce & hamburgers
From Salt, Acid, Heat, sources of Umami:1 · -
Re: Refreshing the Eggmates
I've got a **** load of marble laying around my farm left by the previous owner, where would I go to have it cut to size?1 · -
Left over Brisket - Burnt Ends - on the Small
Put the frozen point in the SV at 141 for 2 hours. Sliced into cubes, added some Dizzy Pig, Raising the Steak, and onto the Egg at 225 with some Pecan. Smoked for 2.5 hours, added some Blues Hog, ano…3 ·
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