Anyone else doing this before the sun came up today...? Super Bowl Pulled Pork in 7 more hours...3yr ⋅ f12hy ⋅ r/smoking
Australian MBS 9+ tenderloins ready to go once I can have friends over again...3yr ⋅ f12hy ⋅ r/grilling
8.5lb gold grade Zabuton. I was going to salt, sous vide for ~2hrs @ 130, chill in fridge, warm to room temp, sear on cast iron. Thoughts? Should I cut it up?2yr ⋅ f12hy ⋅ r/sousvide
Home grown green crack on the left vs. store bought on the right. What do I need to do to get my buds as firm as the store bought?3yr ⋅ f12hy ⋅ r/outdoorgrowing
Drying in my shed with a fan going. Humidity is ranging from 60-80 but the air is moving. Will I be alright? (Note: it’s darker in there then in this picture)4yr ⋅ f12hy ⋅ r/outdoorgrowing
Are these little guys going to be the Carolina reapers? I waited too long to grow in Canada but hoping I can get a couple peppers from my plants.5yr ⋅ f12hy ⋅ r/HotPeppers
HELP WANTED: Bison Tenderloin - I want a perfect med. rare. What temp and for how long? Should I salt before sous vide or before sear? Aromatics or keep in these pouches? Rest then sear or sear right away?3yr ⋅ f12hy ⋅ r/sousvide
What’s the best thing to feed my girls to help them grow? They’re freshly planted outside in Ontario and it is HOT4yr ⋅ f12hy ⋅ r/outdoorgrowing
I bought some clones and planted them immediately. I’ve balanced water to the right ph but it looks like they’re dying?4yr ⋅ f12hy ⋅ r/outdoorgrowing
