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Considering Sous Vide
Taking a hard look at the Anova Sous Vide and really interested in that insulated tub.
It seems to make sense to have that tube for long immersions, and it has the...
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Beef Birria (Stew)
Dish Description: Deep, rich savory meat stew. Delicious when served with chopped cilantro and white onion, sliced radish and cabbage and soft flour tortillas. Meat can also be...
Last edited by TripleB; Yesterday, 12:48 PM.
- Likes 12
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Cast iron seasoned 80 times!
This person must spend their entire spare time seasoning cast iron
- Likes 1
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Bellows/Fans and Charcoal Setup
Question for folks who use ventilation fans with their WSM. I use a ThermoWorks Bellows and am getting ready to add a damper to the unit. I find my charcoal burn pattern is “funky”...
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I am impressed with Thermopen
Bought a candy thermometer from them last week.
I am impressed with what was included with the thermometer.
Who else does this, happy consumer...
- Likes 9
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Winter indoor low and slow: Dutch oven. Slow cooker/crock pot. Pressure cooker. Three different ways to braise/stew.
And the results are just slightly different, too. For me, the choice of which to use is timing: when do I want to start? How much time do I have? When do I want to eat?
...
- Likes 2
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beef for super bowl cheesesteaks
Hey gang - have never tried making cheesesteaks at home but looks like 2 weeks from today I will..
I see some good recipes including on the free side here...but looking...
- Likes 1
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Knives. Like cast iron but different.
I don’t have any EXPENSIVE expensive knives. I have three Globals that cost around $100, and one of those was discounted from $150. I have some Henckels that I got from Bed,...
- Likes 6
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Need some advice on smoked, pulled chicken thighs
Hello all,
I've made these before and they were pretty good, but a bit dry.
I chose boneless/skinless thighs because I love the juiciness and flavor...
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Neighbor's Battle Over Couple's Backyard Pizza Oven
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