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Unread 09-13-2013, 01:24 PM   #30
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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The Torihamu (chicken hams) are done and resting.

The tri-tips were rubbed up, fairly heavy, and are on the UDS at 225F.

My Brethren UDS sure makes these cooks easier, every time I use it, I think of the guys who made and gave it to me.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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