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coconut bbq tacos. sous vide pork butt 148.5 degrees for 24 hrs
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St. Patty's Day Treat. I froze Guinness Extra Stout with liquid nitrogen. Had a little boil over! then turned the shot of whiskey and Irish cream into Dippin Dots. this was so good!
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coconut bbq tacos. sous vide pork butt 148.5 degrees for 24 hrs
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