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Recent content by Simi Kay
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I do have grates as well, the offset cook chamber makes it hard to do steaks and burgers, but it is perfect for cooking spatchcock chicken and smoking sausages. The temps are uneven, so you have to move things around during the cook.
Today I made 4 30lb turkeys on the rotisserie grill for a big party, we were 50 people and had a lot of leftovers. Quite a cool feeling to feed so many people with so little work!👍👍
I´d go with Bearded Butcher Blend Seasoning, season your steak with an average amount, and either vacuum seal it or place it on a drying rack, for 24h. That will do the trick👍👍
Hi guys, the beef briskets that I get from my farm, are high quality grass-and a little grain-fed. They have got a fine fat cap, and are probably between the high select and the low choice in marbling, which, according to BBQ experts is very challenging for the beginner. I have seen the Mad...
Good question, I do not know the scientific answer to that, but I know from using it a lot, and hearing about other people using it that it does not affect the development of lactic acid-producing bacteria while fermenting. I hope that this is enough for you to know😀✌️
Have any of you seen the Bearded Butchers review these products, they were not impressed. Besides, these chubs contain so much sh*t that if YOU knew what was in them you would not eat them. And if you really cared, they are not even CO2 neutral. Cool presentation though, I just wish for you...