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Re: Smoked maple chicken
1 · -
Re: Meat Church Rub
Saw those and there was several and was wondering what to get. Guess I'll get the fab 51 · -
Re: The 6 min. sirloin
You see that stamped (serial number) there behind your steak? If you haven't already write that down before it goes black and register your egg. Food for thought. :-)1 · -
Re: Let's see those Father's Day meals.
PSB.....good stuff!!3 · -
Re: Baby Back Rib Question For the Eggsperts
go 240 for 5 hours. Do not touch peek do nothing! At 4.5 hours open and sauce to your liking and go for another 30 minutes. Apple or oak for smoke. Best u will ever eat. Try it :)1 ·
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