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Re: 56 Day Dry Aged Ribeyes
Not everyone has a taste for dry aged steaks. I had one at a famous KC restaurant and was not impressed.1 · -
Re: Not sure what went wrong - Ribs
I had the same thing happen to me last weekend! Sometimes we fail for no good reason.1 · -
Re: Temperature Control 101
As others have said, keep the bottom vent at about1/8" to cook low and slow. On my XL, the sweet spot is about 250-275 degrees.1 · -
Re: Grill Grates...do you?
I love mine but the cleaning is a pain! I am going to try the long bristle brush the next time I do a serious cleaning.1 · -
Re: Calling all you pizza gods....
I gave up on doing pizza on my X - couldn't control the temp when opening the dome and the lump would burn too hot . Bought a Blackstone pizza oven and never looked back. The egg is good at lots…1 ·
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