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Last Active
  • Re: Oysters

    Drago's way I've had them besides slurping them down raw.
  • Re: Pork Belly ordered, anyone got a peppered recipe...

    I find that even a lot of black pepper in the cure only adds a subtle pepper flavor in final rinse most of that pepper off when you rinse the belly well when pulling from the cure. If you want that punch of pepper flavor, add it before smoking. That will give you the look of the peppered store bought bacon to with the coarse pepper coating.

    Cold smoke is the way to go if you can do it.... Overall better texture/taste to final bacon. Hot smoked is really good, better than most you've ever had, but the cold is definitely the way to go imo.
  • Re: Why do we have to be approved?

    Now you just sound like the Internet police. I've illegally downloaded lots of books, music, movies, etc. that's what the web is for, right?
  • Re: Table Pics Continued

    Why not a railing there?
  • Re: French Bread Pizza

    Photo Egg on the other board made a good point on my setup. Using the oval stone on the bottom and then then pizza stone on the top was way too much space. He suggested putting the oval stone on the second to top layer and then the grate and pizza stone on the top. I believe that is how he said he does pizza. Or somebody did. Anyway, just more excuses to try it again.
    With the rig, I get best results by putting everything on the top...I don't use any of the levels. My setup is bge grid on top of rig and on that is stone for indirect, spacers, stone to cook on... Gets everything nice and high in the dome.
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