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Re: Sous Vide Chuck Roast
You got me wondering how the bouillon paste is gonna to work out.1 · -
Re: 4 hour hot and fast brisket.
@bgebrent I'm kinda interested how nice a cheap brisket will come out1 · -
Re: Ace'd It!!
Very nice . I'm sure it was a lot easier than cooking up 500 servings for an egg Fest. Brownies with rum does sound like something right up my alley.1 · -
Re: BBQ Vault
My opinion the Vault is hard to beat. Good food and a not lot of hard work. I want one pretty bad.1 · -
Re: Ugly Delicious
I'm liking the show alot. It's a little food nerdy..but I like the more informative stuff.1 ·
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