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  1. #151
    Veteran Dogbloke V3's Avatar
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    Peking started the instagram food trend

  2. #152
    Veteran yeah_nah's Avatar
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    I sous vide some chicken thighs last night. Real good shit. Undescribably juicy then pan sear skin so crispy af.

    T bones on Sunday too. Good but I should've seared longer / hotter

    Will take pic's on my next cook.

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    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  3. #153
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by yeah_nah View Post
    I sous vide some chicken thighs last night. Real good shit. Undescribably juicy then pan sear skin so crispy af.

    T bones on Sunday too. Good but I should've seared longer / hotter

    Will take pic's on my next cook.

    Sent from my SM-G955F using Tapatalk
    Do you have a cast iron? Or have charcoal?

    Pan sear just doesnt get to high enoughs heat for a really good sear
    TTP

  4. #154
    Veteran yeah_nah's Avatar
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    I want a fucking blow torch

    Will likely invest in a cast iron pan sometime soon

    Sent from my SM-G955F using Tapatalk
    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  5. #155
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by yeah_nah View Post
    I want a fucking blow torch

    Will likely invest in a cast iron pan sometime soon

    Sent from my SM-G955F using Tapatalk
    Blow torch is great but pretty limited usage apart from meat searing Even just a chimney starter + charcoal is going to get you extreme temps. That would set you back $20 for a chimney + charcoal.

    Inside though, cast iron + avocado oil/rice bran oil and you'll be searing much better
    TTP

  6. #156
    Veteran yeah_nah's Avatar
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    A big reason for sous vide (imo) is how passive it is. Having to fire up charcoal is a huge pain in the ass.

    I've been using some high temp oil I'll check what it is when I'm home.

    Blow torch also could do crem brulee so yeah pretty limited use.



    Sent from my SM-G955F using Tapatalk
    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  7. #157
    #FlyEaglesFly sblack's Avatar
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    Chimney is pretty low maintenance. Fill chimney with charcoal with a lighter cube underneath. Ready in 10-15 minutes, put grill on top. Wouldn't be any more effort than getting a pan going and up to heat etc. Plus charcoal finish >>
    TTP

  8. #158
    übermensch showdownhero's Avatar
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    Is ghee any good, has a pretty high smoke point right?
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  9. #159
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by showdownhero View Post
    Is ghee any good, has a pretty high smoke point right?
    Ghee is pretty good. Avocado oil is master race. Ghee is around 250C, Rice Bran Oil 255, Avocado 270
    TTP

  10. #160
    Elite Joe Davola's Avatar
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    Been smashing the fuck out of asparagus and bok choy lately.

    Go superbly together
    Formerly known as meh

  11. #161
    Veteran yeah_nah's Avatar
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    Turns out i was on the avocado oil time

    Sent from my SM-G955F using Tapatalk
    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  12. #162
    Veteran yeah_nah's Avatar
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    Lamb steak/rump sous vide at 60 degrees for an hour. So tender, its just impossible to match and I cook lamb quite regularly.

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    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  13. #163
    Veteran Triptanes's Avatar
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    WCE Toast WCE

  14. #164
    Veteran yeah_nah's Avatar
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    Quote Originally Posted by Triptanes View Post
    You mirin hands brah?

    Sent from my SM-G955F using Tapatalk
    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  15. #165
    Veteran yeah_nah's Avatar
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    Pork canitas should be ready in 24 hrs. Cooked at 70 degrees

    Soz no hands to mire

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    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  16. #166
    Veteran yeah_nah's Avatar
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    Pulled then stuck under the grill to crisp up a little. Pretty good, very tender and way less fatty than other pulled pork I've done in a slow cooker. Unsure if thats cos of quality of cut or cooking method.

    Made my rub on the fly. It was OK but would've been better if I brined for a day or so first too.

    Will likely do again if cooking for a group, very easy for quantity it gives you (this was a tiny cut)

    Sent from my SM-G955F using Tapatalk
    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  17. #167
    #FlyEaglesFly sblack's Avatar
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    Pulled pork has to be done bone in!
    TTP

  18. #168
    Veteran yeah_nah's Avatar
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    Quote Originally Posted by sblack View Post
    Pulled pork has to be done bone in!
    I've never had any luck finding bone in even from butchers.

    Sent from my SM-G955F using Tapatalk
    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  19. #169
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by yeah_nah View Post
    I've never had any luck finding bone in even from butchers.

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    You're going to the wrong butchers then

    Ask for a Boston Butt. Or even just ask them to get a full shoulder from the back and cut the butt out from there.
    TTP

  20. #170
    Veteran Narkee's Avatar
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    Most of them won’t know what you’re talking about. Easier to ask for a bone in pork shoulder. Does the same job.

    Look up Troy Hepple (The Secret Butcher). He does Boston Butt cuts.

  21. #171
    Veteran Fools Gold's Avatar
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    +1 for Boston Butt
    We demand an investigation into the replacement of referee Rafshan Irmatov and his departure at a difficult time in such an important match. We ask for an examination of the grassland that was not suitable for the Syrian team, while Australian players seem to be wearing shoes that cling to the long grass, so we saw Syrian players fall during the game, while Australia's players are steady.

  22. #172
    #FlyEaglesFly sblack's Avatar
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    It's also the culture that people go in and say i want to do pulled pork and they give them a deboned shoulder. My sister had the same from my butcher i go to who will literally cut anything for you if you ask, but the normal person they just assume you want the easiest method.
    TTP

  23. #173
    #FlyEaglesFly sblack's Avatar
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    yeah_nah



    Searing some Ribeye over direct charcoal in a chimney. Annoying as the cuts from the butcher were all slightly different thickness. Had them in for 90 minutes at 129/53.9. Two slightly thinner ones were medium and the one slightly thicker was perfect MR. Will do it next time at 125-7 most likely. But so fucking good still.
    TTP

  24. #174
    #FlyEaglesFly sblack's Avatar
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    Also did mash potatoes for 2 hours at 190F. So good.
    TTP

  25. #175
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    Quote Originally Posted by sblack View Post
    Also did mash potatoes for 2 hours at 190F. So good.
    I feel like mashed potatoes would want to cure cancer if they're gonna take 2 hours to do.

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