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And wrapped and vacuumed sealed to cool down quickly until I slice them tomorrow.
#petesmeattweets pic.twitter.com/GKcsyxHJdj
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Time for some
#petesmeattweets action shots. aka, why I got the 1200cfm hood vent in my kitchen. pic.twitter.com/so5hThe0kNPrikaži ovu nit -
While
@mattstratton continues blowing up my phone with thought leadership, imma gonna get back to these tips.#petesmeattweets pic.twitter.com/7LiVtsa8ui
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Been a while since I’ve rolled in with some meat tweets. But just check out these amazing Waygu steak tips from
@AlpineButcher.#petesmeattweets pic.twitter.com/bbM7XMWK9M
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"if you don't like
@DomsSausageCo steak tips, just go kill yourself" -@petecheslock at#reInvent#petesmeattweets -
Smoked for about 2.5 hours to 150 internal. If I had more time I probably would have tried longer at a lower temp. Smells amazing though.
#petesmeattweets pic.twitter.com/Y3XNjOruiE
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Phew. That was quite a wait, FINALLY getting this bacon smoked. Using black cherry wood. See you in a few hours.
#petesmeattweets pic.twitter.com/15IyqYPI9Z
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Hahahaha, so happy this is a thing. Also you definitely picked up the biggest to smallest of the few remaining. Looking forward to all those future
#petesmeattweets
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