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  • Re: Will briquettes taint a BGE?

    Can you snuff briquettes out and relight it like you can lump?
    Yep.  Do it all the time when we cook on Weber kettles at deer camp.  Just stir'um to knock the ash off and hit'um with the mapp torch.

    Mike
  • Re: Pulling rib membrane

    Start it on the small end with the help of a butter knife then grab it with a paper towel and pull.



    Mike
  • Re: Hot dog pizza

    @MaC122 It would appear that Pizza Hut is fresh outta ideas. I've got one for them...make a great pizza. The end. Once upon a time they had some decent pizza. They used to make their own dough too. Now it's shipped to site in frozen forms according to pie size and then placed in a proofing box. Hungry Howie's still makes their own dough. Go see my boy Sabbir the owner at the Old St Augustine Rd location. He's a  great guy.    
    Not sure, but guessing we're about the same age (50-ish).  When I was a kid their pizza was pretty damn good.  Dough made fresh daily and rolled to order and cheese grated fresh daily.  Now it's worse than throwing a Totino's in the oven IMO.

    Mike
  • Re: 2015 Rub & Sauce Exchange - Show Off Thread

    I have followed this thread from the beginning and I am amazed how few duplicate sauces or rubs there have been pictured.  Just goes to show how tough that business must be to make it in.

    Mike
  • Re: Table Design - What is important to you?

    Thanks smokesniffer.  I bought the table from Mid-America Equipment in Hannibal, MO.  They make several different sizes and configurations.  Call  217-653-0654 and ask for Tim (he is their table guy).

    Mike
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