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Last Active
  • Re: What kind of mozzerella do you use on pizza?

    I wonder if doing half and half would be a good compromise? Half low moisture and then half of the "real" stuff on top? Making my own won't happen today, but maybe in the future. 
  • Re: Lost 3 hours of my life

    busmania said:
    I know SRF is pricey so excuse my ignorance here. Is that $199 for ONE rib eye steak 20-28 ounces?
    It's not a ribeye per say. It's a full steak of just that incredible tasting rim of a ribeye. It's an entire cap, and it's wagyu gold grade. But, the price is prohibitive. And you need to buy two (or at least that's what I would tell the wife) so it's only $179 each then!
    I gotcha but damn. Now I don't feel so bad buying the Whole foods 28 day rib eyes for $29/pound. I gotcha though on it being a slightly different cut. Someday maybe....
  • Re: What is everyone's experience doing Low and slow wings

    I smoke then fry. Smoke for about an hour at around 225-250. Then fry them. Sometimes I bread them too. Crispy and smoky! I have learned to fry outside though otherwise the house smells for days.
  • Re: Brisket scurred. help please?!

    I assumed parchment was basically the same as butcher paper.  Yes, Im a noob and you know what they say about ASSuming. 

    Please remind me what FTC stands for?  I know what it means to do but don't know the actual meaning and its driving me crazy!

    I likely will not wrap because I am happy to wait through the stall.  No hurry from me when it comes to bbq.  Working from home has some perks!


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