I always love watching smoke billowing out of the Big Green Egg. Three pork butts in for a finish smoke after 20 hours in the Sous Vides at 165 °F.
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Technologist, leader, and family man with expertise in software, architecture, business, who actively contributes to the tech community.
I always love watching smoke billowing out of the Big Green Egg. Three pork butts in for a finish smoke after 20 hours in the Sous Vides at 165 °F.