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txav8r

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txav8r
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  • Re: Best Baby Backs I've had

    The ribs look good...but I am wondering how you could get them with any bark or smoke ring in that new egg!  Cook a pot roast, you will spill a little broth in the cook and it will add to the character (I wish I hadn't, the only stain stain I have other than a nice smokey hue...
  • Re: How long does it take?

    I do them direct at 350-400 for about an hour and a half...but I butter them on the outside, kosher salt, and foil them.  Turn about 3 times and best baked I have ever had.  The foil keeps the steam inside and the drying heat down IMO, and makes for a moist and fluffy tater.
  • Re: What Are You Drinking At This Moment?

    I'll give you that one...me too.  I was wondering after you posted that, why I didn't burn a bauza with that fine zin.  Well, it is cold outside, that's why!

  • Another Cowlick Chile Success!

    Wow...I did Egrets Cowlick Chile tonight.  What a great recipe...thanks so much for it!  As they say...didn't happen without pics!  Here it is when all but the floating chiles are added...when it was finished and ready to come off the egg...and when it was in the bowls!

     

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  • Re: chicken breasts raised direct question

    They were done in 20 minutes and that was after a drop in temp when I put the pineapple and chicken.  I read no less than 5 posts saying they did boneless skinless breasts at 400 direct for up to 40 minutes.  Glad I was probing every 10... 

    Meal was delicious btw!

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