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The old pitmaster at a roadside joint in Alabama showed me something I never forgot
He grabbed a handful of hickory chunks, tossed them in the firebox, and said "son, smoke is seasoning not fuel" without even looking up. Has anyone else gotten advice from an old timer that completely flipped how you approach a cook?
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patricia_singh813d agoMost Upvoted
Oh man, that's the kind of wisdom you can't buy. I still think about stuff an old timer told me about letting meat rest once.
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leoyoung22h ago
Tbh, that meat resting tip is pure gold. @patricia_singh81 I learned the hard way after slicing into a steak too soon and watching all those juices run onto the cutting board. Never again, just let it sit 5-10 minutes.
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