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Re: Cross Border Thanksgiving
Beautiful…I know this is an Egg forum, but I would sure like to see a photo of the bird cooking in the grill. Thanks1 · -
Re: Going Down
Skirt Steak, if left towards the Rare side, can be very chewy. Fajita beef is all about the char and caramelization flavor it adds to the fajita. It’s always thin cut across the grain, so you can ge…1 · -
Re: Sausage “tube”, 1.5 hrs @ 250. We call it “sausage candy”
We always call them a “Fatty”. Stuff or roll them with a multitude of fillings and smoke like a little meatloaf. Great at Eggfests for a breakfast on a biscuit.3 · -
Re: Sausage “tube”, 1.5 hrs @ 250. We call it “sausage candy”
It’s also common to make a weave layer of bacon to cover the outside. Then add a sauce towards the end. Either way…Always a winner.1 · -
Re: Flamin Hot Chicken
Looks amazing and love the close up texture photos.1 ·
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