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Recent content by mr mac
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What really made the day even more fun was that I was reverse searing another tri-tip...
...and seeing how the eclipse affected radio communications (for the record, I didn't notice any changes).
Ribs can stall, however, given the thickness of the meat, it usually is short lived. I too do it by pullback on the bone and rough timing. When I think they're ready, I try lifting to see if the bend/crack and call it good.
In the spirit of true transparency, I'll also cut and end an take the...