I'm from the Netherlands, my English is not that good, so sorry for if i write it wrong. I'm bbq all my life, first on a gas bbq, but since 3 months i got The Lumberjack WIFI and do it low and slow, most pork ribs, but also Picanha, pork tenderloin, smoke chicken.
Since a few weeks i got a sous vide 20 liter ( 4,4 gallon ) i want to learn how make juicy meat safe, because the pork ribs 12 hours with temp 135 F still gets dry, but it looks good
Since a few weeks i got a sous vide 20 liter ( 4,4 gallon ) i want to learn how make juicy meat safe, because the pork ribs 12 hours with temp 135 F still gets dry, but it looks good
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