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Re: Joe Tisserie
Hi there! One of the Reprobates here! So far, direct only, but at wildly different temps to achieve different results. Haven't see the need for indirect. Would be difficult to set up as well.1 · -
Re: Chicken Parmesan
That looks incredibly good! Have to give that one a try. Thanks for sharing.1 · -
Re: If you could design your own Blackstone
Better burners (to prevent burn through - I think it's just a matter of time), with a better design to get more even coverage of center cooking area with slight gap towards each edge (so you can…1 · -
Re: Chinese shouldn't be intimidating.. Simple meal with pictures for those interested.
That's the stuff. Making it now. Got the sauce done and double checking the first post (ok, triple, quadruple checking it, step-by-step =) )1 · -
Re: THICK Bone-in Ribeye.....Decisions, decisions.
Success! Excellent!4 ·
