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Simple dinner for week night
LKNEgg
Posts: 339
Keeping it simple on a Tuesday night! Fresh grass fed beef from a friends farm with some DP seasoning. Keep the toppings simple to ketchup, mustard, and cole slaw! Cooked at 450 till IT of 135 with carry over to 145.
Sometimes it's hard to beat simple!
Sometimes it's hard to beat simple!
Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing!
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing!
Comments
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Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing! -
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I'll take one of those!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Fine looking burger!
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Nice buns.... Wait that didn't sound right.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Quick question for the masters around here. What is the benefit of a raised grid? Preference or cooking difference/style?Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing! -
Easier to control flare ups, can cook at higher temps without babysitting as much, don't have to flip as often. Like to drop down to OEM for sear.
Not that I'm a master, my experience.
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