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Re: How to Fire proof a wood BGE table
Hmmmm @Twozeroone that table build sounds suspiciously like one I was checking out this Memorial Day weekend while eating brisket, baby backs, smoked chicken, burgers, bacon and deconstructed s'…1 · -
Re: not a North vs. South question...you like cold buns or HOT BUNS?
I definitely prefer toasted buns. Nothing worse than a really good burger with a cold bun straight out of the bag.3 · -
Re: Why BGE?
Ask and you shall receive! Must be a slow day over there. B) http://forum.kamadojoe.com/forum/kamado-joe-owners/kamado-joe-testimonials/26537-why-kj3 · -
Re: Boneless skinless chicken breast.
I like to do boneless skinless chicken breasts at 400-425 raised direct. I'll usually marinade them overnight then remove from the marinade and scrape with a spatula just before putting them on …1 · -
Re: question about smoking a pork picnic for pulled pork
I did my first picnic cook last week, and (as usual) what @SGH says is right on the money. I removed the skin and trimmed down the fat cap, but I don't think I'd bother to next time if I wa…1 ·
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