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I think we probably disagree on the impact of the sous vide preparation then.

Green street is just ok for lots of reasons. I don’t think the sous vide is one of them.



Interesting. You've had sous vide BBQ where you were like, "this is as good as anything I've ever had"?


Yes. By people who compete in bbq competitions. I’d also argue that most smoker designs are a matter of tradition and competition rules, not outcomes.




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