@meatngreetbbq: 3 days dry age 24 hours black garlic paste 24 hours five pepper cure 2 hours smoke 10 hours at 126° Finished in hot tallow … speechless 🥹

Meat n’ Greet
Meat n’ Greet
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Region: US
Thursday 18 December 2025 22:46:25 GMT
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dgglll
user060501 :
big fan
2025-12-18 23:10:31
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