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Black_Badger

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  • Re: Cold weather BGE-ing

    lakewade said:
    Like negative 237 wind chill. 
    Around here we call that 'Brisk' (haha)!!!

    B_B

  • Re: Extreme K.I.S.S. No Flip Turbo Spares

    Why would you leave the membrane on? It's not much work at all to take it off and it doesn't add anything to the final product.

    Up to you in the end, but I'd definitely pull the membrane no matter what.

    B_B


  • Re: muffin pan in egg?

    For the most part I agree with the above, but I would add the caveat 'depending on what temp you're planning on'. I wouldn't take it above about 400 or so if it were me. The coatings on most of those things will melt/burn at some temp and if it warns against using in the broiler I'd guess that's pretty close to the temp where that's likely to happen. Pan could be ruined, meal could be ruined, could even make you sick in the worst case scenario...

    Cheers -
    B_B
  • Re: Waiting in line at Franklin Barbecue - NYTimes

    I've written about my one experience at Aaron Franklin BBQ on here as well as on Yelp but I'll summarize again:

    Yes, you will wait in line.
    Yes, it will seem crazy.
    Yes, it's totally worth it!

    Best brisket I've ever had (by a MILE) but also the best pulled pork and VERY good pork ribs and sausage. Can't speak to the sides, I ONLY ATE MEAT!!!!

    I certainly envy you Austinites; very cool place!

    Cheers all -
    B_B
  • Re: Mexican Themed Xmas

    Yes to tamales, both for seasonal appropriateness and deliciousness.

    Make chili verde too. It's amazing and FAR simpler than mole.

    Cheers -
    B_B
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