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Re: Turbo Butt Questions
The dry meat may have come from 195 temp, I usually go for 205 for pulled pork. Less than that and some butts aren't as broken down, and would seem dry. It's like an overdone pork chop at 1…2 · -
Re: Sous vide?
The bacon is most likely cured unless you specifically got uncured, you can eat it "raw" - no food safety issue there. You just need it crispy like ^^ @biggreenrob said. Also, put the thing…1 · -
Re: Steaks and beef costillas
The hardest part is being sober enough and patient to take those pics!1 · -
Re: What are you drinking....now?
My last photo didn't upload, I'm onto firemans four and a bit of payback tomorrow. Life's hard man -1 · -
Re: What are you drinking....now?
Everything you just said is my favorite thing to do, everyday!1 ·
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