Highly recommend decarbing it first!!
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My wife is Filipino she cut my sausage off 
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Does she eat Balut? Iām thinking of getting some so my friends can try themā¦
I try and eat healthy when I get the munchies, shishito peppers & vegetable lumpiaā¦I havenāt had a soda in 20yrs. to me itās just flavored water with tons of sugarā¦I also quit cigarettes in 2000ā¦
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was a little freaky seeing the 1998 change to 2000 literally as I got to that point reading itā¦
(cue twilight zone music)
Gotta dig back for that sugar pie recipe, feeling like I wanna make that today 
I think I have everything I need here finallyā¦
Also wanna make those coconut ballsā¦ But I need a few things
damn I got the munchies now
1998 was the year I quit Cocaineā¦but 2000 was the year I quit cigarettesā¦I tried quitting 3-4 times before thatā¦it was cold turkey tooā¦believe it or not smoking pot helped me quit smoking cigarettes.
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Itās not bad, right? Most get turned off when they hear what it is. If that doesnāt do it, the sight often will. Good stuff thoughšš»
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Thereās gotta be something to it. I gave a buddy who had been smoking his whole life a really strong cookie (and who had attempted to quit without success multiple times) and he got so high and never smoked again and itās been years now.
Big batch of bbq sauce, mac and cheese, weed butter, decarbing 6 oz, buns, pulled pork sandwiches, 24 hour 131f sous vide chuck steak,4lb of yugoslavian red garlic
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I think for me it was oral satisfaction some people would chew gumā¦when I had that urge to smoke a cigarette while I was drinking/boozing I would go outside and do a 1 hitterā¦this was back in the day when everyone was allowed to smoke in barsā¦
Did you pan sear that chuck steak?
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Yeah I pan seared it before putting it in the bag then again for a bit when it came out to crisp up again/to avoid too much of a grey band by only searing at the end. I pan sear pretty much all my steak with beef or bacon fat in a stainless pan.
I only recently started doing the whole 131 for 24 hours with tougher cuts and Iām pretty impressed with how it works so far. These steaks would have been tough like a shoe otherwise. Now that I ate all the chuck from my half cow time to move onto another tough cut to experiment with. Med rare but tender beef shanks would kinda blow my mind.
Edit: When Iām not occupied doing other things I also flip often, every 30 seconds or so. Contrary to what most people are taught/told flipping it more often gives a better crust and cooks it slightly faster with less gray band on the outside. I found this info out in the book series modernist cuisine (second book)
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She donāt eat that.sheās off eggs and chicken at the minute lol
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Itās been decades since I deboned a hanging round but shanks were always a bit strong imo. trimmed and tie wrapped they arenāt bad but I prefer to just turn them into burger with an equal amount of fatty round.
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I like it when you tell them that youāre allergic to something and they put it in there anyway. Like 
Iāve only ever had them braised in beef stock myself but the 24 hour cook time should allow a lot of the connective tissue to break down and become tender. Iām not sure how Iād like the flavour by itself though. Iām guessing with braising that some of the flavour of the meat is diluted into the stock.
Iām oddly hungry for beef now wonder why 
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We used to lay them out and cut all the white tissue out and roll them up and cook them just like the rest of the round for bbq. I didnāt favor it but not my place.
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I want to buy some of your vinegar.
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