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Re: What’s this in my ribs?
It's cartilage. As stated above, eat around them or trim them off for a St Louis cut. I like to cook the trimmings and pull the meat off of the cartilage and add them to beans or use in quesadil…2 · -
Re: OT - My Griswold and Wagner Ware Cast Iron Bonanza - OT
Nice CI finds! Welcome to another addiction that can be as strong as buying eggcessories =).1 · -
Re: OT - Never used 50 year old kamado
Ah, the "modern" style kamado.That would look right at home in the BGE museum in my opinion. Thanks for sharing!1 · -
Re: Kelly's Epic Chili
Chili looks great! I'd probably eat half of that brisket in the process of making the chili as it looks really good too.6 · -
Re: Pre-BGE Kamado Grill Made in Japan
Priced kinda high if you ask me. I'd be surprised if the fire ring and/or firebox isn't cracked as that's the norm on the old kamados. My Imperial Kamado ring was in two pieces and the…1 ·
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