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Absolute key to many good flavoring processes: Dr. Maillard's browning effect Complex flavors building deeper and deeper; like try to get in alcohol distilling, pickling, smoking etc.

Would Butch sound too gay if i said for him "you have some fine looking meat there sir"? . i mean it does look like someone really took their time, making love to all that meat. . We just cook small any more; and quicker (and cheaper). These are just some alternatives have linked together to...

Process i favor for pork, some beef, partially chicken. . Sanitation says to keep everything out of between 40-140 as increasingly active (to about 115 or so) bacteria that can affect our bodies most, as do well in most parallel environment/temp. But i remember trays of pork especially covered...