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Re: Brisket
@BigBuford I normally put fat side toward the heat source. That said this subject is just like lump on a Friday night.3 · -
Re: Sold my XL to make room for a Lang now I have a Shirley on the way so Lang has to go
@ColbyLang It’s a sweet little rig.3 · -
Re: Cast Iron Cooking Grid - better than the default one?
@danhoo You are underutilizing one of the best tools that you have. Spatchcock chicken, wings and sausages work best on the D rack raised direst at 400-425.2 · -
Re: St Louis Ribs Green Egg vs KBQ vs Lang Reverse Flow Offset vs Gravity Fed Unit
Another rib and chicken cook on the Lang today. I am comfortable now operating it but I just don’t think there is a big enough difference in results compared to my gravity unit or the KBQ. Don’t get …7 · -
Re: Crispy chicken skin / and best beer can chicken
@PoppasGrill To get crisp skin you have to raise the temp. The beer is working against you adding too much moisture. As mentioned above try spatchcocking the chicken and drying out at least overnight…4 ·
