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Re: Wood on top for big meat smokes
Yeah. I almost wrote center/back, but it is such a condusing topic for many to begin with. :) seriously, about ten years ago there was regulat oft-repeated advice to lay wood chips on top in a patter…1 · -
Re: Ribs weren't tender enough
i know that the black stuff in a drop pan looks burnt, but it is really home made charcoal. yes, yes, burnt, but not in a flaming smokey horrible sense that imparts bitterness to the food. this is a…1 · -
Re: Bought a bge mini what else does it do
sold mine for $50. Boston area. no calls after a few weeks, was first come first served1 · -
Re: USDA PRIME Bone-in Ribeye
If they are for tomorrow, leave them uncovered in your fridge just as the butcher did. People often remark how meat from a butcher, especially chicken skin, browns or crisps up. It's because in …2 · -
Re: Please share your favorite (currently available) basic tools for grilling and smoking
knife, tongs (long), and a spatula. that is literally the sum total of my 'tools'. i have a platesetter and a raised grid made from buts/bolts and a weber grid1 ·
