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NYT: How to Grill
Tony_T
Posts: 303
NYT: How to Grill
I stopped reading after I read this:
I stopped reading after I read this:
- "Lump charcoal, which is almost pure carbon, is sold in chunks that light quickly and burn at very high temperatures, making it ideal for steaks and hamburgers. The downside of lump charcoal is that the high heat doesn’t last very long. The window for cooking over a hot fire of lump charcoal is small. If you are cooking with indirect heat, or want to cook something over a direct fire for a long time, charcoal briquettes may be a better choice."
Comments
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Must be the same geniuses who support the bit-- for the democratic presidential nomination. ABC-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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That comment holds true on almost every grill you can buy at walmart, lowes, or academy. Except the acorn.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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I would stop at "New York Times", but that's me....
South SLO County -
I refer to that paper as the new york whines.....
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Ignorance is bliss. Those type people I have nothing in common with on many levels. It makes it easier at social get togethers because both people don't have to make small talk and we don't have to pretend. As long as they don't stand in front of the appetizer table all night I don't even have to acknowledge them.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Thatgrimguy said:That comment holds true on almost every grill you can buy at walmart, lowes, or academy. Except the acorn.
Little Rock, AR
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