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  • Prof Dan, Being from Arizona, I'm from the "slap 'em on the butt and run 'em through the fire" school. My dear wife just has this thing about the pink baked potato. I'll take your advice and keep experimenting. I thank you![p]David
    in steak Comment by Swagit October 2004
  • Mark Backer, I used a similar "sear and dwell" my first few times, but my bride commented that they seemed to be a little too "bloody". Since, I have used the TRex method and have not heard anything but "These are great honey"! Do you think that pe…
    in steak Comment by Swagit October 2004
  • Mark Backer, Congrat's on the ribs! My first BGE cook (newbie, 2 months ago)was Babybacks. Nothing but Wow! Now can't get out of the rut (ha! ha!) of TRex'ed filets. My wife likes 'em medium rare and loves the fact her spud doesn't get stained red.…
  • TRex, I had to smile. 2 weeks ago, I did the same thing to impress my son (home from school) with a perfect steak. My bride and I usually do Ribeyes. I asked for 1 3/4", and ended up with 2+ lbs of great looking Sirloin! A lot bigger than anticipat…
  • mad max beyond eggdome,I truely respect your standing in this community. I filled my fire box + with BGE. The 2 and 1/2 chunks of hickory were only for flavor.
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