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Re: SMASH BURGER THICKNESS
I'm not a hardcore smasher, and mildly preform a 1/3lb patty, then press with the spatula when it goes on, and keep a little pressure on it during the short sear. I would guess my patties are 3/…1 · -
Re: Craigslist Nightmare (and why I will never buy another used Egg)
You were lucky. Bought a used large for $300 with a table back in 2008, still goin strong. No regrets. Had a recent cl heartbreak. Was set to pick up a Hobart grinder, made an offer of $500, nice dud…0 · -
Re: Makin Bacon Hot/Cold Smoking
So who here double hot smokes bacon? That's far beyond an apples to oranges comparison my friend. If you're gonna throw up a comparison, please understand the basic concepts of the discuss…0 · -
Re: OT Kelly Kapowski cooking on BGE
I'd drop my brat in her buns, anytime. Nice camel toe pic. She's smokin' hot, even today.0 · -
Re: gift of 2 50 day aged pat LaFrieda bone in ribeye thoughts please
Neither does sous vide.0 ·
