The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
It isn't really about temp difference at the felt line but rather increasing the distance from the lump to the food to reduce flare-ups. For pizza cooks you want to be well above the felt level to maximize the convection effect of the dome.
I have been cooking for 5 every night for the last while but #3 son is moving out this weekend. Before he moved back in I was using the mini most weeknights. For the second one I think it's a tougher decision than the first. Once you get to eight it…
ABT's are good if you can go three hours without devouring them. You could smoke a fillet of salmon and serve it on those little pumpernickel breads with cream cheese, red onion and capers. Happy thanksgiving.
Swordfish and grouper are a good ways apart in terms of flavour and texture. As far as I've seen swordfish are generally steaked and grouper filetted or done whole. There are lots of ways to do either depending what you want to finish with.
Last time I saw him was at Varsity Stadium. He was with CSNY at the time. Pretty good show, Jesse Colin Young and the Youngbloods, The Band and CSNY. Saw him a few times at the Gardens and once at Massey Hall
Canadians are by far the nicest people I have ever met. I'm not far from myrtle beach and go down there 4-5 times a year to play golf. Have met several Canadians down there and have yet to meet a prick. Guess tweeve doesn't play gol…
Are they bone in? If the bone just kinda falls out with a little pressure you aree done. It's not gonna hurt it if you go a little longer either. I'd bet that if you pulled them now and foiled they would get to 200.