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We hope you all had a big green St. Patrick’s Day! While you’re waiting for it to be Easter time, try some of the new recipes we’ve recently added to our website. One of our favorite dishes is the Easy Jambalaya with Beef, and our favorite sweet & savory treat is the Sweet Cream Crostini.

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ViennaJack

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  • Re: Steak Fries

    APeoples wrote:
    Fries look great!

    Question: It looks like you're using the plate setter AND you've got the fries in a pan. Is that necessary? Is one indirect enough...say EITHER the platesetter OR the pan. Maybe you're just using the pan so you dont lose fries through the grill? I'm a fan of crispier fries and I'd like to try this out.

    I stole the idea from "oven fries" and other "fried" food that gets cooked in the oven. Using the pan and a light coating of oil actually lets the fries "fry" in the Egg. With the platesetter, I get the convection oven going, so the bottom of the pan is not subjected to the direct radiant heat from the coals. I cook them until they seem "dry", which this time turned out to be around 40 minutes I think. The longer the cook, the crispier they get! I turned them every 10 minutes with a spatula.

    I have done potatoes direct before and that works out fine too. I use a "grill wok" on the porcelain grid:

    fingerlings2.jpg
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