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Re: Chuck Roll Questions
@lkapigian, I'm considering cutting it in half to make the cooking time less and I don't need that much cooked all at once. I'd rather cook the other half and eat it freshly cooked rat…1 · -
Re: Chuck roll question(s)
Thanks for the picture. That is definitely now on my todo list.1 · -
Re: Chuck roll question(s)
@lkapigian, Thanks for the info. The one at BJs (they were USDA Choice) seemed a little expensive so I guess I'll wait until I get to Restaurant Depot to see what they are charging.1 · -
Re: Beef Ribs. A Cook and a Couple Questions
Most ribs I have cooked need to get to about 200 degrees before they are tender. I always use the toothpick test to see how tender they are when probed. Internal temperature is just a guide. I genera…1 · -
Re: Platesetter cracking
Mine cracked after about 8 years of heavy use - not too many very high temperature cooks, though. This was in a large BGE. Since it wasn't covered under warranty after 8 years, I decided to repl…1 ·
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