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  • Advise on how to get anything decent off those park grills

    Heading to OBX tomorrow, and the house has one of those park grills, that I can never get anything good off of.  Tried steaks one time years ago.  Couldn't get it hot enough.  Briquets or lump and why?  Maybe wrap the thing up mummy-style in HDAF to try and contain some heat?  Suggestions needed.  Will be great except for not having the Large there to cook on.
  • Re: Pulled Chicken and Flat Iron Steak

    I think jaccarding the steak made it seem to be as tender as a filet cut. This cut was kryovacd at Kroger for $8/# all day. I also think adding the chicken bits in the cavity help keep it moist. Both techniques are in my go to Arsenal from here on out. 
  • Re: Some more Georgia Red Wings

    In a pinch, if you're out of Zing-Zang, you could use this marinate (before soaking the wings in it), as a Bloody Mary mix.  Just add Tito's.
  • Re: Mickey's Turbo Butt

    Ragtop99 said:
    500:  I've found at 290*, the time drops to about an hour per pound.  At 325*, you'll be under an hour per pound.  On by 9:00 and off by 3:00 would be my estimate.

    Eggcelsior, how did it turn out?

    Thanks Ragtop. At 9am this is going on. I woke up at 7, and it is stabilized at 370* right now, clean burn, apple and hickory chunks.
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