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Re: FTC Time
The key is that the meat temp needs to be above 140 until you serve it. And that's really a conservative way to look at it - because nothing really grows at 130 either... Once it goes below 140 …2 · -
Re: Lemon garlic chix + chelo ba tahdig
That's the best compliment there is.2 · -
Re: Big ole burgers on the GG’s
Yep. I'm a big fan of burgers on grill grates.1 · -
Re: OT Trying To Learn The KBQ
The comment above about showering is potentially important as well. I've noticed that food tastes WAY more smoky as leftovers than it does on the day I've been standing in smoke for many ho…2 · -
Re: BGE all over the Weather Channel
And if anybody can help us learn how to boil water on an egg it ought to be the meteorologists.2 ·
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