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Cymbaline65

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  • Re: Whole Duck

    I did the duck on the grid over a drip pan. Trimmed the fat per LS' comment. I used a trussing needle to pierce the skin. Here's a pic probably about an hour or so into the cook.
  • Re: Does it taste better on a BGE vs. Weber (charcoal) Kettle?

    +1 on versatility and temp control but I also think moisture retention is better on the Egg. I've had a Weber kettle for almost 30yrs (I think I'm on my third or fourth now) and I still use it a lot. As said in this forum many times, the Egg is "just another weapon in your arsenal." To StemC33's "woulda, coulda" comment, I wish I had a large. I have a medium but there are those times when I wish I had a large. Budget at the time did not allow as larges at the time were north of $1100...
  • STEAK!

    Christmas Eve was prime rib eyes, sauteed Cremini mushrooms, smashed potatoes and sautéed greens. No BGE pics as I was a slacker. I hope your dinners were just as good as this was phenomenal. Of course, my hastily taken pic did not do anything justice but there was little conversation at the table. Just eatin'.imageimageimage
  • Re: Sunday Short Ribs... Breaking in the New Cast Iron

    Nice work. I love Polenta, my family, not so much :-(
  • Re: Vacuum Sealer Bags?

    I have ordered from these folks. Excellent product (I think they are VacSeal brand). I've only had one failure out of 200 bags. I can say the Food Saver bags were near 50% failure for me. Terrible products.


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