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Re: Red “blood” out of cooked chicken?
Yeah I’ve never seen that before. I re-read @Mickey post and he puts his chicken as 170/200 - leg/thigh? I’m DETERMINED to do this again and just bring the parts up higher. Those chicken pieces are …1 · -
Re: NEW Rotisserie!
Great idea, but I’m concerned about leakage around that band now?2 · -
Re: rEGGulator Question …. What’s this?
So it is… DANG!1 · -
Re: MBGE Owners - Please step Forward!
Well. The Medium performed beautifully and we’ll start using it regularly now. Did a high temp burn and cleaned everything up. Brought it to 400° and roaster fresh zucchini and some garden peppers. O…5 · -
Capacity of LBGE - Pork Butt Edition
Greetings friends, We occasionally do pork butt projects here for friends etc. Named, affectionately, after music festivals, we just completed LOLLAPORKLOOZA VIII. Frequently, the “festival” has 50-1…4 ·
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