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Project Griddle: The Versatile Art Of Grilling On A Flattop
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Project Griddle: The Versatile Art Of Grilling On A Flattop
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I Cooked the WAGYU of Every Seafood
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YouTubeMax the Meat Guy
I Cooked the WAGYU of Every Seafood
Today we’re cooking the WAGYU of every seafood… From insanely premium crab, to eel shipped straight from japan, to tuna so delicious it left us speechless… This one gets crazy! Check out MaxJerky here! https://www.maxjerky.com/pages/all-products ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS ...
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Homemade Beef Bacon in 5 Days — Here’s the Full Breakdown: • Day 1: Cured the beef belly with salt, sugar, and spices. • Days 2–4: Flipped it daily while the cure worked its magic. • Day 4 PM: Rinsed it off and let it dry overnight in the fridge. • Day 5: Smoked it low and slow until it hit 150°F, cooled it, chilled it, then sliced it up! Smoky. Savory. Better than anything store-bought. Let me know if you want a post showing how I store and portion it! #beefbacon #homemadebacon #bacon
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Homemade Beef Bacon in 5 Days — Here’s the Full Breakdown: • Day 1: Cured the beef belly with salt, sugar, and spices. • Days 2–4: Flipped it daily while the cure worked its magic. • Day 4 PM: Rinsed it off and let it dry overnight in the fridge. • Day 5: Smoked it low and slow until it hit 150°F, cooled it, chilled it, then sliced it up! Smoky. Savory. Better than anything store-bought. Let me know if you want a post showing how I store and portion it! #beefbacon #homemadebacon #bacon
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