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Re: Beef ribs (first attempt)
I only remove the membrane on Beef back ribs and don't do it on Plate or Short ribs. I have found that removing the membrane on these will sometimes make the ribs fall apart. It's also a lo…1 · -
Re: Big Brisket
I once cooked a 20 lb one on my large. Draped it over a V Rack until it shrunk up a bit during cooking. Others have used bricks wrapped in foil.2 · -
Re: "FoodSaver" type bag source?
I buy mine from Amazon - the brand I like are called "foodvacbags"2 · -
Re: New Lighting Method- Better Burn
I've been trying my old chimney recently. I used to just use alcohol directly on the charcoal but that took a while to come up to temperature, so I have now loaded up the chimney, sprayed some a…1 · -
Re: Spatchcock Charring
I used to have that same problem and solved it by cooking spatchcock chickens indirect at around 400 degrees.1 ·
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