With barbecue, haute Southern cooking, innovative Chinese cuisine and even a revelatory fried fish shop, the food scene in ...
Max The Meat Guy on MSN22h
Trimming a Dry Aged Brisket!
Trimming and preparing a dry aged brisket after 50 days. Notice the hard and dry exterior that we need to slice away. The first thing I noticed was that some of the fat had turned green but still ...
Kent Rollins on MSN1h
Dutch Oven Cherry Cobbler
Indulge in a delightful Dutch Oven Cherry Cobbler! In this video, we’ll take you through the steps to create this warm and ...
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