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 Post subject: Re: Holy Shig!
PostPosted: Thu Jun 26, 2014 1:23 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1825
I think patinas are at their best with some character. I figure if you want a consistent durable finish, slap something permanent on a stainless knife.


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 Post subject: Re: Holy Shig!
PostPosted: Thu Jun 26, 2014 1:44 am 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1330
Ha! Very good point



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 Post subject: Re: Holy Shig!
PostPosted: Thu Jun 26, 2014 2:36 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1330
Patina on the Shig is developing well after some more time in its chicken saya:

Image

Image

A couple more chicken breasts in the oven, then will finish it off with a sirloin



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 Post subject: Re: Holy Shig!
PostPosted: Thu Jun 26, 2014 7:51 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 733
Throw in some sausages and you'll have mixed grill! The nitrites in certain sausages (and corned beef) have a positive effect on patina.


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 Post subject: Re: Holy Shig!
PostPosted: Thu Jun 26, 2014 9:55 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1330
Ha, for sure! The protein wrap does seem to be holding up well which is great. Through onions, tomatoes, jalapenos and limes post setting in and the patina won't budge. Not to mention, no poop slurry coloring.



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