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jlsm

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  • Re: My (mis)adventures in bread making

    I'm with @CPARKTX. The egg itself is a giant DO in retaining moisture. Spritz the dough with water before closing the dome. 
  • Re: Torta Rustica with a Lemon-Basil Aioli

    I never considered making this on the egg. Fantastic! As the name suggests, you can put just about anything in there. I've had it with ham, too. 
  • Serious Eats reviews kamados

  • Re: Ribs Too Dry...

    @drd24au. Cooking BBs for 5 hours even at your low temp seems like a very long time to me. And way too much bone seems to be exposed; my ribs pull up just a quarter inch or so. Finally, they look like they have a very dense crust. Much of the advice on the board deals with St. Louis cut, a different animal. 
  • Re: Ribs Too Dry...

    Looks overdone. I cook only baby backs, 2 1/2 to three hours at 275-300 (grate), except for the time needed to get to temp after putting on the meat. No wrapping. Bend test. I experimented with all the methods and this was the easiest, tastiest method for me. I serve mine dry, sauce on the side. Last bunch I pulled before bend test indicated because I was sure they were done. They were. Mine turn out perfect every time. 
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