Agreed. Exact same method except I have a more multipurpose warming drawer already. Do not need to go to the extra expense to buy a sous vide machine or BEEFER.
But, whatever lifts your skirt.
The original authority on Texas barbeque...and still the best.Ryan Caughey wrote:Daniel does seem to really know his stuff, and it will be great to have a truly authoritative source for Texas BBQ, which seems to be really flourishing right now.
Paces's thick picante sauce. Takes care of both issues.Paul Bacino wrote:Love collards too..
Needs just a bump of some acid , me thinks to finish. Possibly a dab a dab a do of hot sauce too!!