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Today I COOKED.
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<blockquote data-quote="DrDuck" data-source="post: 604665" data-attributes="member: 158"><p>Sous vide beef ribs, 30 hours @75C.</p><p></p><p>Finished with a low sugar glaze over charcoal.</p><p></p><p>Next time I'll remove the cap which is not as succulent as the meat near the bone. I'll mince that with some of the fat for burgers or similar.</p><p></p><p>0<img src="https://www.prospectingaustralia.com/forum/img/member-images/158/1618823414_received_1184537448665636.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://www.prospectingaustralia.com/forum/img/member-images/158/1618823440_received_2604205919880414.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="DrDuck, post: 604665, member: 158"] Sous vide beef ribs, 30 hours @75C. Finished with a low sugar glaze over charcoal. Next time I'll remove the cap which is not as succulent as the meat near the bone. I'll mince that with some of the fat for burgers or similar. 0[img]https://www.prospectingaustralia.com/forum/img/member-images/158/1618823414_received_1184537448665636.jpg[/img] [img]https://www.prospectingaustralia.com/forum/img/member-images/158/1618823440_received_2604205919880414.jpg[/img] [/QUOTE]
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Today I COOKED.
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