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My pictures aren't good and my plated shots are even worse but here are a few form this weekend.
Baltimore Pit Beef. Tried one of the recipes floating around and really liked this. I pulled when the internal temp was 125 but next time will pull at 120. Also will leave the rub on 2 - 3 days rather than a day.
Alos made some thin crust pizza. Made Margherita, cheese for the kids and this one with sausage. Crust still needs some work but they are getting better.
Amazed at the versatility of the egg.