How to pronounce“spareribs”in English
Then we smoke at very low temperature. Then we cook it sous vide. And then at the end, we'll either smoke it again to create a bark, or crust, on the outside, or our best technique
is again, liquid nitrogen and a deep fryer. So you haven't lived until you've had liquid nitrogen, deep-fried spareribs.
Jeff: Our cooks, they're just totally wondering how we're gonna do this and how we're gonna bring in liquid nitrogen. So one thing after Microsoft--
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