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Re: Ribeye perfection
It all starts with a good cut of meat and it looks like you only went up from there. I love me some prime ribeye (although at $20 a pound I can't afford it very often).1 · -
Re: Sunday Football Cook...
Umm, I've been a Cowboys fan for 40 years. I've been a fan through the good times of Staubach and Aikman and through the bad times of many other quarterbacks (White - although he was a good but not …2 · -
Re: Spatchcock indirect @400 grate temp in a tray of veggies
Oh yeah, and am I the only one who removes the wings when spatchcocking? I find that a couple of wings just isn't enough - if I'm doing wings I want to have a half dozen or so. I just take the wings …1 · -
Re: Standing rib roast
Yeah, I might be fibbing a little about having a standing rib roast just laying around. :) Here's it finished on the grill - you can hardly read it but the thermapen says 134...so I overshot it by 4 …1 · -
Re: Regrets on a particular digital temp controller
I bought a Stoker Wifi and love it. I'm sure the CyberQ is equally good. Being able to check on and adjust pit and food temps from my computer or iPhone is da bomb but then again, I am a "Tecno …1 ·
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