u/Upbeat_Land_4336

Anyone else going through the painstaking process of traditional shibari chicken? 24 hr brine, 72 hr dry age. Need to reduce the salt. Im bound to tie this one down, good lord willing and the creek dont rise. Open to knot options.

u/Upbeat_Land_4336 — 9 days ago

Bit of a false start, I made hand pies. Smoked chuck, naan dough, just barely caramelized onions and scmancy pepper jack cheese with a red eye gravy for a dip. I definitely had an Icarus moment.

u/Upbeat_Land_4336 — 10 days ago