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Re: Why not always....
I prefer direct cooks in steaks, chicken breasts, sausage, pork tenderloins and hamburgers for the most part. I like the grill marks and open fire taste of direct cooking. I did some pork tenderloins…1 · -
Re: Low and Slow Tips for the XL Big Green Egg?
Not a master by any means but I started with an XL so I cant comment on the learning curve. I haven't done a low and slow other than about a 6-8 hr brisket flat cook but I have done many 4-6 hr cooks…1 · -
Re: Need idiot's guide on making a raised grid
If you have a Spider, put your grid on top of the spider. Learned that from someone on here, I think VI. Works great.2 · -
Re: 8 ct shrimp & prime filet...dayum! (Pics)
A steak house aint got a prayer with that meal1 · -
Re: New toy - Maverick 732
Dont know what I ever did without mine1 ·
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