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Marcus

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  • Shelby, I do them indirect using apple wood for smoke until they reach 155-160 internally. Then wrap in foil for 10 minutes before slicing lengthwise for tacos. yums...[p]
  • TRex, Yow! Try some hot plum chipotle and slice length-wise for tacos. Looking good...
  • TRex, As an interested non-egg owner meat burner Smokefella myself, I find this subject of flashback as you call it, slightly disturbing. Correct me if I'm wrong but it seems this kind of incident can be avoided by not trying to get "glazed pots" t…
    in steak sear Comment by Marcus July 2003
  • TRex, So you sear dome open, rest 20 minutes while temp. drops under dome and then roast? Is flashover that big of a problem?
    in steak sear Comment by Marcus July 2003
  • Julie, Thanks for your feedback. I'm pretty convinced now that I must have one of these eggs. It's the convincing the wife that the Weber ain't good enough. Woe is me...
  • QBabe, I think I have seen one of the most beautiful sights a griller can stand as I stared at the prime rib roast. Please don't close the lid on my head over the filets either. You folks have no mercy. Yum...
  • poppasam, I'm leaning in closer and closer. Show me a 2 in. 16 0z. boneless rib-eye steak at medium/medium rare with a fine char and I'll be knee-walking convinced. an award winning prime rib roast, slow smoked with cherry is my goal. Thanks for …
  • poppasam, ...so in your learned opinion, should an old grill chef attempt the change over? I'm liking slow motion more and more but I also like a quick chimney full of charcoal and a completed burn within 45 minutes: 15 minutes each side (turn,tur…
  • JK, It sounds like a great system for burning meat properly but as a K.I.S.S. operative myself, I wonder... m
  • Car Wash Mike, good god man, the ribs boss... the ribs... can I have one? pix worth a billion words. how you do that? m
  • Tony, Thanks man. I saw that article somewhere else. At least I don't have tundra to contend with. I want to hear some nightmare stories and how they were overcome.
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