Please don't place posts in the main Technique, Discussion, And Everything Else Food channel. If you want to talk about food - meat, technique, sous vide, etc, please find the proper sub-channel here under the main Technique, Discussion, And Everything Else Food channel.
If your topic spans a few main topics or otherwise doesn't fit into a single specific topic, such as "cooking for a crowd", "wrapping butts & brisket" or "thawing meat", etc, please use the top sub-channel Misc. Or General Food Discussion.
Please note Salting, Curing & Brining has its own channel since there's a lot of talk on that subject.
Thank you!
If your topic spans a few main topics or otherwise doesn't fit into a single specific topic, such as "cooking for a crowd", "wrapping butts & brisket" or "thawing meat", etc, please use the top sub-channel Misc. Or General Food Discussion.
Please note Salting, Curing & Brining has its own channel since there's a lot of talk on that subject.
Thank you!
