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MileHighMatt

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MileHighMatt
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  • I grew up in KC and the origins of Jack Stacks was true BBQ joint material! I wish I knew the name of the street is was off of. You walked in and the kitchen was on the left and you could see the pit! Went there in the early 80's. Damn fine! T…
  • I've done some research on La Bomba, but apparently not enough!! What makes this stuff so awesome?!?! Thanks! Matt Denver, CO
  • Parchment paper is key!! I did have an issue once, but what was I going to expect... I only had a pampered chef pizza stone and based on what I have read here, you only use that once! So... I just put the pizza directly on the plate setter (I kne…
  • I usually keep it around 650. I use a really thin crust and go very light on the sauce and toppings. Watch it very close as 30 seconds can make a big difference. Preheat the pizza stone for at least 30 min, but an hour seems to work better! Depen…
  • As mentioned here before, you can pick up a refurbished thermapen for $50. It cost $56 to w/shipping to Denver. Older model, but still works like a champ! You just need to call and talk with Kevin: Kevin Owen ThermoWorks, Inc. Ph. 801-756-77…
  • Well the spare ribs turned out great, and teaching her how to use the egg was a lot (I mean a lot!) easier than attempting to teach her how to ski. You have to love a woman that says she would have ribs for her last meal!! I have been reading …
  • Thanks! Just set the DVR up to record it!
  • http://denver.craigslist.org/hsh/1489983609.html If you live near Denver, you are in luck! Matt
  • Here are my 2 cents.... I picked up the 8" chef's knife, hollow ground, probably around a year ago. I really like it and recommend the Shun knives. As far as 8" vs. 10": If you are going to be prepping vegetables and small cuts of meat, I would …
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