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Re: Blackstone Surface Temp
Thanks. I'll try that for the next Blackstone cook.1 · -
Re: Seasoning Cast Iron vs Stainless Steel
Thanks nolaegghead. Seems nobody else here knows what I'm asking. I thought there would be many more informative comments rather than the "Don't know what you're talking about" stuff. I gue…1 · -
Re: Reheating Spare Ribs
Vacuum seal the rack or put in a Ziploc. Then put in a pot of hot (almost boiling) water for about an hour, sous vide style. They'll be just as good as fresh from the egg.1 · -
Re: SMOKED CHILI! Finally a technique that yields BGE flavors in my bowl.
That will definitely be my next chili cook! I might sub some venison sausage for the beef. I have a bunch in the freezer from a recent kill.1 · -
Re: Brown sugar, Bourbon and Coke glazed ham
Not gonna waste any bourbon on a pig. Wait.... I think I did that at the bar last night!3 ·