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Re: Shall I stock up on these?
I’ve been using the Japanese BBQ sauce for a year or two. I particularly like to use it on grilled chicken legs toward the end of the cook. Duke’s is the only mayo we buy and have for the last decade.1 · -
Re: BGE maintenance: Fresh lump, burning out after L&S, etc?
After a messy low and slow just do a cook that requires high heat like steaks. Just make sure you let all the bad smoke burn off before you cook. This will maximize your time and charcoal dollar. 😉1 · -
Re: Oysters - Raw vs Rockefeller vs other
Chargrilled! I think @lousubcap did some terrific looking examples recently. Make sure you wear some protective eye wear. Bits of shell can pop up while grilling.3 · -
Re: Beef Ribs and Coleslaw, Extra Good
Nice! I have two plates of beef ribs from Creekstone Farms I need to get cookin!2 · -
Re: What Are You Chef-ing Tonight, Dr?
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