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Re: Favorite cut of steak?
I would like good looking choice or prime ribeye about 1 or 1.5" thick to sear then pull and then put in the fridge to cool. While ribeye was cooling, I would cut some onions, red bell pepper an…2 · -
Re: New BGE Warranty Procedures Announced
My receipts were carbon copied, faded out years ago, never found the numbers in either one. Humpty Dumpty is sitting on the wall...he had better be careful if he has a fall! I have a good dealer, but…7 · -
Re: Any experience brining a pork shoulder?
I've done this several times on the egg it was a hit each time...gives you chance to bump the heat up to save time. I've learned to trim the fat cap off and spritz often, and you'll end up with some …1 · -
Re: Merry Christmas!
Being an egghead is a good thing. Merry Christmas to all of you good people!1 · -
Re: Which side of the meat should I place down on the BGE
Yah, but which side of the continental divide side are you on? If one is on the other side does it require a reversal in fat cap direction? How about north/south of you? I always thought butt was an…2 ·
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