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Re: Seafoodpalooza
nice stuff... pics too, of course.1 · -
Re: Low n Slow Chicken
Been preaching lo amd slo chicken for years! a guy at work, who bought an egg when a couple of us convinced him, told is he did his chickens at 225-250 for five or six hours we nodded politely and la…1 · -
Re: OT - What are you doing right now?
And then my wife and i had a martini-making-competition. Who won? we both did5 · -
Re: Pasta roller defective
I order my fresh made pasta from lydia bastianich. She lives three doors down. Three bucks a pound. Six houra notice. #WhyBother1 · -
Re: Spatchcock direct/raised or indirect?
direct or indirect. spatched we do direct because, well, the upper portion is still being roasted indirectly, and the split breasts, bone side down, get some better grilling and mouth feel. either wa…1 ·
