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Off-Topic Discussion
Off-Topic Discussion
Sous Vide, the adventure begins
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<blockquote data-quote="TomInPA" data-source="post: 1347867" data-attributes="member: 21394"><p>Cooked a center-cut pork loin tonight with salt, pepper, rosemary, basil, garlic, and finished on the GrillGrates. I just kegged a batch of Russian Imperial Stout from secondary fermentation, and recovered the American oak chips, and used those for some smoke. The fusion of sous vide and grilling/ smoking is producing some easy and tasty results.</p></blockquote><p></p>
[QUOTE="TomInPA, post: 1347867, member: 21394"] Cooked a center-cut pork loin tonight with salt, pepper, rosemary, basil, garlic, and finished on the GrillGrates. I just kegged a batch of Russian Imperial Stout from secondary fermentation, and recovered the American oak chips, and used those for some smoke. The fusion of sous vide and grilling/ smoking is producing some easy and tasty results. [/QUOTE]
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Off-Topic Discussion
Off-Topic Discussion
Sous Vide, the adventure begins
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