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Re: Blues Hog
Love it, but since they switched to using high-fructose corn syrup I can't use it anymore. I used to use it straight up on ribs, or cut with a little vinegar on butts and chicken. I really like Stick…2 · -
Re: Show us your snow covered EGGS! Or, "I'll show you mine if you show me yours!"
Not the worst it's ever been, but this has been one looooong winter.1 · -
Re: Valentine's Day
For me, going out on V-day is like going out on New Year's - strictly amateur night and to be avoided at all costs. I'm doing a "sweetheart" cut rib eye (butterflied so it looks like a hear…1 · -
Re: BGE Chicken Wings...any recipe advice?
Here's some of my favorites: Tasty Licks Wings - toss the wings with rub, let sit overnight uncovered in the fridge, then low and slow on the Egg. Grilled Buffalo Wings - indirect at 400°F then tosse…1 · -
Re: Prime Rib question
I've had good luck with Michael Ruhlman’s grill/roast method. Sear the roast on all sides on the egg, then move if off someplace cold to stop the cooking for an hour or so, then finish it in the oven.1 ·
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