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Re: Brisket Done Too Early
Man Id say this brisket is done right on time if you’re looking for an early dinner. Let it rest on wire rack for about a half hour, then tightly wrap in foil and then towels and into a cooler. Shoul…2 · -
Re: Thin beef short ribs
Nailed it.2 · -
Re: First Beef Rib Cook on BGE - Never Hit Stall
It’s possible your thermometer was too close to the bone and giving you a false temp reading too. You have to be careful where you probe beef ribs bc the bone gets hotter than the meat. The ashtray t…2 · -
Re: Plate setter and temp
Man I will sometimes give the egg like 2 hours to settle in if say I’m doing a brisket or pork butt. Can be an inconvenience, but in addition to letting the temps stabilize, you also want to wait for…2 · -
Re: Malcolm Reed's Bonfide White Chicken Chili
How do you define what makes something “chili?” Like why is beef chili considered chili but white chicken chili is really just a soup? I’ve never really thought about this before.2 ·