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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

A soft pretzel experiment

Opened the test kitchen last night to give soft pretzels a shot, in preparation for a 1 year olds birthday party today (1 yr olds have standards too!). Husband and I decided to turn it into dinner with some fresh oysters and made some pretzel rolls for sandwiches. Made for a lovely driday night! I used the Alton Brown soft pretzel recipe thanks to many of you who recommended it.

I cooked them raised indirect on a pizza stone just like my pizza setup. First batch of pretzel bites came out PERFECT but by the 2nd batch, think the pizza stone got too hot and the bottoms were browning faster than the tops, so they didn't get that awesome color on the top. For the cook today, I may try ditching the stone for a few. Check em out.

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