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Last Active
  • Re: Cooking on the Flat Top Griddle!

    I had good intentions but got busy turning them potatoes and it slipped my mind. In my defense I am 71 years old. I will get them next time.
  • Re: My first Smoked Bologna!

    I hadn't had it in a long time. We used to have it at a Rally on Pickwick Lake  called fastbass Rally. Guy did smoking on Thursday and made three of the monsters and we had them for lunch that day with White Bread and Mayo. Awesome lunch and wanted to experience it again. Wife loved my gourmet dinner of Smoked Bologna on Ciabatta Buns.
  • My first Smoked Bologna!

    Got up this morning and put these tow big chunks of Bologna on the BGE with some Hickory chips and let them set at about 250 degrees for four hours. They turned out very good according to the wife and she is of coarse the one that counts.
  • Re: Thai chili spatch turned out really good.

    That looks awesome good! Love the Forks for the Veggies since they are hard to eat with fingers. Might have to try that stuff myself!
  • Re: To stuff or not to stuff...that is the question

    Don't stuff it. It will take longer for heat to penetrate and cause the breasts to over cook. It also does not heat the stuffing to proper temp. Do the stuffing in the oven and cook the Turkey at 325* for about 3.5 hours with an internal thermometer so you can monitor it. Take off when it reaches 160* in the breast. Don't wrap or tie the legs or wings and it will be done. If you can brine for 24 hours with a Turkey Poultry brine then let dry off in the fridge uncovered so the skin drys and it will brown nicely. Check for the Ultimate Turkey recipe.
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