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Griffin

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  • Re: Flame Boss

    If you call in your order and talk to Michael Collins, tell him I sent ya. Don't know if it will have any impact on pricing or anything, but let him know for me. Thanks.
  • Re: Basic pizza instructions (not recipe)

    There are so many dough types out there that its best to just follow the instructions that came with it. Some are good at 350, some at 550 and some at 900+.

    Parchment paper is used for ease of sliding it onto the pizza stone without deforming your pizza. I personally use this method. I leave the parchment paper under if anywhere from 2-4 minutes. When you can grab a corner and easily slide it out, then do so.
  • Re: Bacon Cheeseburgers and an update

    Thanks guys.

    @tarheelmatt I heard a comedian say the other day something along the lines of why does everybody want to make lemonade when life gives you lemons. I'd be making something else out of it. Not sure what else to make with them, but I thought it was funny and it stuck in my head. Maybe lemon bars? Lemon ice cream/gelato?

  • Re: Pork Medallions with a Compound Butter

    @smokesniffer - It came out ok for us, but it wouldn't hurt to nuke the bacon for a minute or so first if you want. Make sure you are using thin cut bacon and that when you wrap it, it just overlaps enough to secure it with a toothpick. You don't wnat to use a whole strip of bacon and overlap it. It was sort of a balancing act to get them to stand up. You could always use something to help them, say one of the three little green feet. Sometimes I use a CI Bacon Press. A foil wrapped brick could work. Something heat resistant.

    @texaswig - glad they worked out for you.

  • Re: OT - Beer (what's your favorite?)

    henapple said:
    Centex got on to me for "day drinking".... So I'll have to wait to try the new ones I picked up today.
    Don't listen to that guy. Especially about brisket. ;)
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