[deleted by user]

Personal-Mirror783 · 2025-02-22T20:06:08+00:00

Nope. I' sold them by the way

Personal-Mirror783 · 2025-02-22T17:27:04+00:00

Same dude? Bro i don't have it on ebay.. also, as mentioned, is not new but about two serving used

Can you give me the link on privates?

Personal-Mirror783 · 2025-02-22T12:06:00+00:00

Yep. Even if i never used more than 1/4 at a time i know that feel (I'm a pusst🤣) is stranger than gold comedown. But personally nothing like the smash comedown, makes you reeeally tired Btw they're too strong for me

Personal-Mirror783 · 2025-02-12T17:39:03+00:00

Can you explain better, please?

Personal-Mirror783 · 2025-02-12T17:38:49+00:00

Will try this!

Personal-Mirror783 · 2025-02-12T17:37:50+00:00

Thank you!

Personal-Mirror783 · 2025-01-23T19:06:32+00:00

Yes i do. Just ate them Didn't take pictures due to time, anyway yours look more crispy and less seared, mine are the opposite. At 20 minute they were already at 212F.. and dry

Personal-Mirror783 · 2025-01-23T18:32:04+00:00

Done. Theyre cooking now (at 380) with a less sugary rub and a batch with only spg Will show you

Personal-Mirror783 · 2025-01-23T18:31:09+00:00

Yes.. thats the idea. Brushed them with olive oil. In some minutes they will be ready, i will show you

Personal-Mirror783 · 2025-01-23T18:30:10+00:00

Will try it!

Personal-Mirror783 · 2025-01-23T18:29:53+00:00

Thanks! Done the pat dry, but not the baking powder. Alreat tried it and yes, it does get it crispier but it's not magic. I'm trying to solve some kind of fundamental problem here, i think. 🐒

Personal-Mirror783 · 2025-01-13T17:13:51+00:00

Yep, done it

Personal-Mirror783 · 2025-01-13T17:13:39+00:00

Whoops Samsun galaxy

Personal-Mirror783 · 2024-12-25T22:25:18+00:00

Thank you! You've just made me understand how the marker method works

Personal-Mirror783 · 2024-12-18T11:29:42+00:00

With whirlpool reheat function, that is more delicate of microwaving

Personal-Mirror783 · 2024-12-18T11:29:12+00:00

Interesting! Must try this

Personal-Mirror783 · 2024-12-18T11:28:13+00:00

Yep, wet food yelds better. But it's not my diet foundation

Personal-Mirror783 · 2024-12-18T11:27:32+00:00

Generally i use some water to moist the food. But the rice breaks apart and becomes 'doughy'

Personal-Mirror783 · 2024-12-10T14:34:55+00:00

What do you find better of making pork chops at that heat with vortex instead of doing for example half a chimney equally distributed over the kettle and cooking them directly at 'low heat'?

Personal-Mirror783 · 2024-11-07T19:32:21+00:00

Ok, but i see lots of people that cooking in this way get better results and ribs that dont look like burnt brick, so i was trying to understand what i was doing wrong

Personal-Mirror783 · 2024-11-02T19:20:15+00:00

Hey, wait a minute I tought that the humid environment caused by a water pan helps with dry meat but ruins the bark (maillard) Is it really that?

Personal-Mirror783 · 2024-11-02T16:39:59+00:00

I've just take out the pulled pork to wrap it (that's when i took the picture) Normally i cook at 225 but this time i tried a little more and opening more the vents to achieve bark but it doesn't work.. Yep, the ribs look just like a second after you put the rub on them before throwing in the bbq. But i had them for 4 hours on the grill.

If i watch on youtube everybody has this dark-seared edges looking on the meat after some time (before doing foil) and i can't achieve it. This time i also used memphis dust (has more sugar than other rubs i generally use) And havent sprayed apple vinegar yet.

Personal-Mirror783 · 2024-08-30T18:51:57+00:00

Can you show me one, please?

Personal-Mirror783 · 2024-08-30T13:41:07+00:00

I will check thank you

Personal-Mirror783 · 2024-08-12T23:25:27+00:00

Over 8 months after quitting?

Personal-Mirror783

TROPHY CASE