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re: Your 3 Best Food Related 'Discoveries' over the Last Year
Posted on 3/8/19 at 9:21 am to 314stunna
Posted on 3/8/19 at 9:21 am to 314stunna
quote:
Cooking with watermelon. I sliced it up, patted em dry, throw in fridge for hour, salt/pepper and threw them on the skillet till it had char marks on each side. Tasted great
Is the cooked watermelon a stand alone side or is it incorporated into something else?
0
Posted on 3/9/19 at 7:42 am to ragincajun03
quote:
Seriously, though, Jack Miller’s is still my favorite to baste some good ole leg quarters. Sometimes I’ll mix a bit of Sweet Baby Rays with it.
This is going to sound kinda gross but I mixed jack millers with the what a burger jalapeño ranch and it was the bomb with smoked sausage poboys. The ranch by itself was a game changer for my slider game when I make little smash burger sliders.
quote:
Hardcore Carnivore Black
Ok. I got a bottle of this a couple days ago off of amazon. Anybody want to tell me when to use this in the sous vide process? Do y’all apply it pre vacuum or pre sear? I would imagine pre sear but I have always found that salting pre vacuum gets better results.
Input please.
Posted on 3/9/19 at 12:25 pm to GeauxPack81
quote:
Easy as hell to make and amazing when using a high-quality rum.
Can you recommend a rum? I know nothing about it but would like to try the recipe.
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