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the butcher

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the butcher
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  • they carried it all summer at the Scarborough Costco.  I'm kind of banking on it again this summer because I dont have the room to store 10 bags of charcoal.    
  • thanks all.  ended up hitting Mr. B's  in the french quarter  and  mothers for brunch.  The rest was food around the stadium at LSU and at the great Saints football game.  Think I may have had a few too many hurricanes somewhere in between that.  
  • I put my pizza stone on the place setter legs down.  Temp around 550 to 600 degrees.  Make sure you let the pizza stone heat back up after taking your pizza off. 
  • http://www.cuvers.ca/productsBBQ.html I ordered one from here.  About C$100 and it fit great.  Totally custom to your table.  
  • I started smoking venison, italian, etc sausage this summer.  I usually would smoke at about 275 indirect for about an hour with a drip pan full of water.  Then I would take out the place setter and grill for a few minutes at 350 to char the outside…
  • i always buy from http://www.smokinlicious.ca/ Ive never had a problem getting what I want shipped to the house. And its usually pretty quick.
  • I like dragons breath, it burns for a long time...also reviewed on the naked whiz http://www.nakedwhiz.com/lumpdatabase/lumpbag78.htm
  • I've done one and it took about 3-4 hours to get it up to temperature. It was fantastic.
  • why do you put the feet under your pot? I've heard some put them under the pizza stone too which i dont do. I just put it directly on the placesetter.
  • maybe try using a rib rack...keeps the ribs on their side.
  • I picked one up today after seeing this post. The 5qt (reg $150) and the 3.5qt (reg $100) are both on sale for 50$. there is silicone in the handle but they say its fine up to 500degrees. Seemed like a good deal to me.
  • dragons breath is my favorite. Ive done a lot of slow cooks and it burns for a long time. Also can get it to very hot for the steak sear. I've also used basques (a lot of small pieces), bge (works fine but seem to go through it quickly), and we…
  • I always take the temp in the thigh or the leg because the breast always cooks faster. I've made a lot of beer can chickens and always thought they were great but then i read this last night (http://www.nakedwhiz.com/beercanchicken.htm) and maybe…
  • sounds good well I'll give it a go again. The pulled pork i did turned out fantastic just would like it to not take so long. The weekend i was doing it, i had a lot of people over so its entirely possible that maybe people were peeking. I'll have…
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