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The Water Cooler
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<blockquote data-quote="tRidiot" data-source="post: 3378734" data-attributes="member: 9374"><p>Here ya go - 4 hours or so on the smoker at low low temp, 44 hours or so in the sous vide at 160°F. Took the bag juices, strained, added some wine, garlic, reduced, then added some cream of mushroom soup to make a sauce.</p><p></p><p>Them was GUUUUUD.</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-8wQW8WM/0/76dd33db/X2/20200614_171153-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-BwQ36Wc/0/ec0b30c7/X2/20200614_171028-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-Hz8mNk4/0/efb1e4ac/X2/20200614_171436-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p></p><p>Also made a pair of these, right from scratch - easy peasy stuff, this:</p><p></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-NvgJ7T3/0/e02337de/X2/20200614_193015-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="tRidiot, post: 3378734, member: 9374"] Here ya go - 4 hours or so on the smoker at low low temp, 44 hours or so in the sous vide at 160°F. Took the bag juices, strained, added some wine, garlic, reduced, then added some cream of mushroom soup to make a sauce. Them was GUUUUUD. [IMG]https://photos.smugmug.com/Street-tacos/i-8wQW8WM/0/76dd33db/X2/20200614_171153-X2.jpg[/IMG] [IMG]https://photos.smugmug.com/Street-tacos/i-BwQ36Wc/0/ec0b30c7/X2/20200614_171028-X2.jpg[/IMG] [IMG]https://photos.smugmug.com/Street-tacos/i-Hz8mNk4/0/efb1e4ac/X2/20200614_171436-X2.jpg[/IMG] Also made a pair of these, right from scratch - easy peasy stuff, this: [IMG]https://photos.smugmug.com/Street-tacos/i-NvgJ7T3/0/e02337de/X2/20200614_193015-X2.jpg[/IMG] [/QUOTE]
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