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Re: PIZZA
I would cook the sausage ahead of time. I don't have an XL, but on my large, I use platesetter legs down, three green feet on top of that for an air gap, then the pizza stone. Let us know what your d…0 · -
Re: Standing vs boneless rib roast ?
I would think a boneless roast would cook more evenly. In my opinion, cook without the bones and use the bones for awesome beef stock.1 · -
Re: Trusting BGE with low temp cook?
I have done a bunch of overnight low cooks and the Egg holds steady at 250 very well. It almost feels like cheating. Just did one a couple days ago with snow on the ground and on the dome. Trust your…2 · -
Re: Reverse sear flank steak?
Yeah, I rarely bother with plastic bags and hot tubbing, but some swear by it. For me, if it is less than 1.5 inches I will grill at around 500, greater than 1.5 inches gets reverse sear or TRex depe…2 · -
Re: Lighting with rubbing alcohol
Get a harbor freight weed burner!1 ·