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So I did my first sous vide brisket this weekend. Definitely some learnings there. Smoked it to temperature then sous vide for a couple of days. Next time I will do it in reverse order.
For leftovers, I did a few things that ended up outstandingly good. Made sliders with BBQ sauce, caramelized onions, and cheddar. But the show stopper was a grilled cheese with cheddar cheese, chopped kimchi, and bbq sauce - holy shit.
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