Burrs is once again doing a rack of beef ribs in the sous vide with SaltLink dry rub. 24 hours at 150F, then about 15 minutes in the broiler with sauce. Should be a delicious Sunday dinner. Who wants to join Burrs and @HypoidBear@twitter.com ? ;)
We're primarily a server for LGBTQ+ folks with interests in technology, cars, food, travel, photography, and furry-type things. Hosted in the Weird Part of Texas by a tigerholic Bear and his Koopa Husband.