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Everything posted by Hopstretch
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I've been watching the Aaron Franklin Masterclass series and he says the same thing. Go by feel for doneness and rest is crucial. He only takes the temp in that latter part of the process, because he wants to let the meat come back down to 140ish before slicing. That way he knows everything has relaxed appropriately. Mmmm, brisket, aaarrrggghhhh.
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When do we get "horny"?
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Sorry Jeff.
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Sorry, Jose.
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Fuckkkkkkkkkk. RIP to a great woman. I can't wait to read Associate Justice Ted Cruz's nuanced opinions.
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There is plenty left for day 2 French Dip sandwiches. You know where we are.
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Thanks all. I got to hang with Milo and Otis and Suzy and there were cocktails, fine wines and tender meats. What more can a man ask for?
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