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ISVA Finalist - Your Very Own Troutman !!

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    #46
    Just a reminder to vote early and vote often !!! Remember, if I win you guys win as well. This recipe was developed with the help and general knowledge found right here on AR. So we as a group get the notoriety, as well as one lucky member who votes will be eligible for the prize I receive if I do win. So keep those votes a comin' folks !!!!

    Voting will end Sunday, July 5th so plenty of time to get 'em in !! Thanks AmazingRibs !!!

    Comment


    • BFlynn
      BFlynn commented
      Editing a comment
      Can i vote more than once?

    • Troutman
      Troutman commented
      Editing a comment
      Can't say that you can nor will I say that you can't. Give it a try !!!!

    #47
    I want a cut of the prize money. ;-)

    Voted for you for everything but most innovative (that's the pastrami).

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      #48
      Done

      Comment


      • Craigar
        Craigar commented
        Editing a comment
        This was #2, plus I added 3 more for good measure.

      #49
      Voted. With the Pitmasters Club behind you I don't see how you couldn't win.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        We all win brother !!

      #50
      Voting done Troutman

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        #51
        Done! Good luck!

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          #52
          My vote is in!

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            #53
            Done!

            Comment


              #54
              I got you,good luck!!!

              Comment


                #55
                When I first read about SV brisket I was basically against it on general principles due to my Texas upbringing: "brisket should be smoked until done at 203* or thereabouts."

                BUT, this concept has been creeping into my thoughts the last several months and I've been intrigued by a medium rare yet tender brisket to the point that I've been thinking of trying this. Your post may be the push I need to go ahead with this project.

                Also, voted.

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  It's a long process, 52 hours of bath time, but it does yield some interesting results. I'm thinking about doing one over the holiday myself with a wagyu full packer wet aging in my fridg. Give it a try if you feel adventurous !!

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