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My sister was the one who egged those in Plano. She said 300-325 indirect, raised grid until they look done. She says the trick is not to over-stuff them.
I lucked out and got one at their tent just before the last few samples went. It was fascinating to my taste buds. The tastes come together very well. I loved 'em.
The same team also had the absolute moistest, tastiest beer bratwurst I've ever had; and super nice folks. Definitely my favorite tent of the day.
I had planned to do this on the egg entirely but the weather was lousy. Grilled the chicken and tomatoes on the egg at least.
Some rich chicken stock I made yeterday, jalapenos, dried passilas, onion, garlic, burned tomatoes, cilantro stems and achiotte. Fried tortilla strips Garnished with cilantro, avacado, red onion and queso fresca
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0 • Off Topic Disagree Agree LikeIt would seem that mini chips would be best?
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0 • Off Topic Disagree Agree LikeThe same team also had the absolute moistest, tastiest beer bratwurst I've ever had; and super nice folks. Definitely my favorite tent of the day.
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0 • Off Topic Disagree Agree LikeLarge/Mini owner
Griffin's Grub
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0 • Off Topic Disagree Agree LikeHere is one I've done
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