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Re: Too Much of a Smokey Flavor
I had this issue when I first started as well. I found out that the key was to let your coals (especially if you have a "new" batch of charcoal) burn for a longer period of time before putt…2 · -
Re: Halibut en Papillote
We did this last night with two big chunks of Halibut. Soooooo good! We sat ours on a ragout we found here http://www.youtube.com/watch?v=k6FWQ_o0tgk.1 · -
Re: Bacon Question with no pink salt?
@dstrbd488 . . . i just hope your life insurance underwritter is not on the BGE forum!2 · -
Re: Bacon Question with no pink salt?
My sister is a super smart food science major. She had the highest GPA at ohio state within her major for 4 years in a row, so I asked her about this topic, and this is what she had to say . . . Here…2 · -
Re: What Are You Drinking At This Moment?
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