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Re: Help with planning ribeye / roast cook
Others here are more expert than I, but there isn't really a lot of difference, it seems to me, in doing a reverse sear on a really thick steak or a roast. What you'd be doing in both cases…1 · -
Re: Extra smoke for a long cook?
Also, many of us find the BGEs are less smoky when the fire is too cool, and that there's better smoke above 250°. A handful of wood chips isn't anywhere near enough if you want a lot of sm…3 · -
Re: Need some suggestions for a pork butt cook.
Gosh, I feel like I'm becoming "that guy" on this forum, a pain in the *** who is unrealistically paranoid about food safety. I'm thinking of just zipping my lip on the topic of f…1 · -
Re: Most over rated cut of meat for grilling?
Yeah, no question the worst thing I've ever grilled was tofu! <laughing> I tried an achiote-marinated recipe, and made tacos with it, and it was OK, but I can't say I really care if I…1 · -
Re: Why go Green?
I'm an old guy, and this is probably just silly, but I feel a certain loyalty to the "original." Sure, people have been cooking in kamados for a very long time, but I think it's t…4 ·
