Last night’s work
7 Attachment(s)
2 6 lb pork shoulders, a 15lb brisket, and a bunch of burnt ends.
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I'm in line behind doggo :yum:
Scott |
Next!
those look good :cert: |
:seasix:
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nom.... nom.... nom.... :yesnod:
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Dammit man!!!!:seasix:
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You have any soy sauce?
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Do you deliver?
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We Put the majority into vacuum bags and freeze. We use the Sous Vide @145 degrees to reheat. Cut the bag open and it’s just like it came out of the smoker.
First time making burnt ends. It won’t be my last. |
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I need to do a brisker point and some burnt ends..... time to find a Kamado Joe recipe :yesnod: |
Shipping to Houston?
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that looks so good :seasix:
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0/10
People that take photos of food have a mental disorder. :yesnod: :hellohi: |
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:lol: True story. A friend of mine did product photography for a living. One of his jobs was the Lean Cuisine box cover. Apparently ONE box cover of ‘Cream of Someyoungguy’ took him 15 hours to shoot. |
very yummy looking, indeed
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Tell me about the Sous thing please. I have considered getting one but I’m hesitant to cook in plastic.
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2 Attachment(s)
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For steak, set it at 132 for Medium Rare. |
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Take out and depending on cut heat pot, submerge and wait. Open bag, get cast iron pan hot, little bit of mayo on meat and sear 1-2 min per side :yesnod: https://www.seriouseats.com/recipes/...ks-recipe.html Never thought about extra BBQ but makes perfect sense |
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