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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
halo42
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http://griffinsgrub.wordpress.com/2012/07/06/stuffed-zucchini-boats/
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Wow, that all looks really awesome
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I agree, looks great. We use Antimo Caputo's tipo "00" flour and follow these directions with great results http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf
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I haven't done 'anything special' to get the egg up to temp, just fully open on the bottom and top. When the coals have really started to catch I put the place setter legs down and a sacrificial pizza stone on top of that. When it's stabilized aro…
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r270ba said: How many days did you cook all that in? Just this past weekend? Ha, no. Each pic is a separate cook, all but the brats inspired by this forum and it's contributors.