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Re: OT - What are you doing right now?
I think it's strike3 · -
Re: Just NOT getting it!
What NOLA said and I have a question on your lighting method. You say you light in four spots...how? Fifteen minutes with the dome open should be enough to get some lump burning but it isn't rea…1 · -
Re: Bolognese sauce
Looks good but I would get something under the French oven to prevent scorching on the bottom.1 · -
Re: Which Eggfest???
I've been to New England, Eggtoberfest (before it went to the racetrack), Florida (the Ocala one), Florida Melbourne, Minnesota Ice Fest, Georgia Mountain,Salado and a couple of Canadian ones. T…2 · -
Re: cooking burgers on the mini and large
I've been using my baking steel, but with mine in my table which cannot be opened until four feet of snow and ice melt, I've been doing raised direct. I like to make a loose ball of ground …1 ·
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