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Unread 06-20-2012, 07:24 AM   #93
Boshizzle
somebody shut me the fark up.

 
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Just a follow up and to keep things linked, Pitmaster-T performed an independent test and validation of my thesis that the use of baking soda can be effective for speeding up the Maillard reaction. Details here -

http://www.bbq-brethren.com/forum/sh...d.php?t=136179

BlackHawk brisket version 2.0 with a couple of minor modifications to the process here -

http://www.bbq-brethren.com/forum/sh...d.php?t=136061
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