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Re: 11 1/2 lbs. packer brisket - 1st time I'm on schedule
Yea, it's going to be tight. And yes, it's about feel (although I'm not good enough to go by hand feel, I use a probe and make sure it goes in easy and comes out without resistance) and not about te…1 · -
Re: Is 80 degrees too warm to start cold-smoking my cured bacon?
Thanks LS. The question is will it last long enough for the salt flavor to dissipate. :)2 · -
Re: Source for Beef Rib Roast in Dallas?
Wow, a Dallas old-fart and young-un all in the same thread. :) And here I am at the right age - W.T. White '85.1 · -
Don't let this happen to you!
So, first off I have a High-Que fire grate for my LBGE. The original fire grate sits in the garage only to be used when I want to cold smoke with the Amaze-N-Smoker. When I want to cold smoke I put t…1 · -
Re: Searing without a spider…cast iron skillet on the fire-ring grid good enough?
Just as a follow-up: I seared my pork chops in a CI skillet on the grate (with the grate on the fire-ring). It turned out nearly perfect. I pre-heated the CI skillet on the stove and then brought it …2 ·
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