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  1. A

    Science behind meat tenderness and juicyness

    I have been grilling all kinds of meats for decades, however, making pastrami has always been a hit or miss for me. So, I decided to do some science experiment. I did the following: Bought a small 1.5" thick cut with decent amount of fat around it. I did not want to waste a large brisket...
  2. radioguy

    You get what you pay for

    Snack sticks have been a big hit with the family. Seeing the cost of casings, I shopped around for 19mm mahogany collagen. The ones I was using are about $15 for 25lb. I a found less expensive ones at Dirt Cheap Casings dot com. Of all places, can't make this up. Their price is about $10...