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SOUS VIDE SECTION
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Topic: SOUS VIDE SECTION (Read 852 times)
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teesquare
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Brevard NC - Home Of Hillbilly Caviar
SOUS VIDE SECTION
«
Reply #-1 on:
April 28, 2013, 08:25:22 PM »
If you look at the "Other Equipment" Section - you will notice we have started a Sous Vide thread for all that have an interest.
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BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
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ACW3
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Morganton, NC
Re: SOUS VIDE SECTION
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on:
April 28, 2013, 08:30:06 PM »
Do we have any experts, self-proclaimed or otherwise, to kick off this section with some of the basics? This could be like when I got started doing some charcuterie.
That
snowballed and really took off!!
Art
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Weber Kettle W/ Rotisserie
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