Food and Cooking

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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.

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submitted 2 years ago by [email protected] to c/[email protected]

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I'm not talking "you don't need a knife" level here, I'm looking for, "you need a spoon to finish the last bits" level of falling apart.

What are your specific techniques and tricks for different cuts?

Also, if you know a great Tennessee style dry rub I really want to know about it please.

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[–] [email protected] 2 points 2 years ago* (last edited 2 years ago)

I do a Sous vide at 160 for 18 hours or so. Meat falls apart and is incredibly easy to make. Just finish under the broiler and you’re good to go.