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Re: Deep Dish Pizza with lots of pictures!
Looks excellent! Kinda a cross between a Chicago style and traditional style deep dish pizza. I might have to try this. :)1 · -
Do you make lid adjustments with the springs on or off?
I just noticed today that the lid on my XL fails the dollar bill test towards the back of the egg when the springs are connected. If I take the springs off, the lid and base seal perfectly but the li…1 · -
Re: BGE skills continue to improve. Wife unimpressed.
I always get the "It's good..." in a higher then normal pitched voice. I take that to mean it's really not that great, please stop cooking food for me. I am not officially a BGE owner yet t…1 · -
Re: Pulled Pork Question - are the parts of the pork butt that do not pull as easily
+1 I have never had any luck wrapping my butts in foil either. Foil does speed up the cooking process but the meat never seems as tender to me vs not wrapping. I think the connective tissues inside …1 ·
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