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GaBGE

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  • Re: Rib Eye Wrapped in Pork Belly

    GaBGEGaBGE
    I think sometimes good food is not good anymore due to over complicating things. Not saying this wouldn’t be good but definitely over complicating something that is already great without adding anyth…
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  • Re: Thanksgiving Ham Recipes?

    GaBGEGaBGE
    I’ve been cooking spiral hams on the egg indirect at 325-350. When it gets to about 120ish I glaze it. The glaze is a mixture of 1/2 stick of meted butter, 1/4 cup of brown sugar and about 1/2 cup of…
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  • Re: OT: composite decking

    GaBGEGaBGE
    I built my house in 2007 and installed trex.It has faded a bit but not enough that I regret it. I used what Home Depot kept in stock because it was considerable cheaper than having to order. I also u…
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  • Re: I'm Jumping On The Bandwagon - Tomahawk

    GaBGEGaBGE
    Looks good. Ribeye is my favorite cut of steak. How long did you cook indirect?
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  • Friday Night Reverse Sear

    GaBGEGaBGE
    Picked up a couple of thick ribeyes from a local butcher today. Decided to reverse sear them. Took them off at about 120 and let rest while I let the XL get up to about 550. Back on for a few minutes…
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