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Re: What Are You Chef-ing: Super Bowl Edition
The belly slab is five hours in and about to be wrapped. It smells great. I just lit the Weber and the wings should be done about game time.5 · -
Re: What Are You Chef-ing: Super Bowl Edition
I'll be doing a bunch of Wings on the Weber Kettle and a slow roasted Pork Belly on the BGE. I predict a nap in the second half.3 · -
Re: Bone In Turkey BREAST
My ideal method involves first removing the bones. Then I do a salt and brown sugar brine for at least a couple hours. Pat dry and season with salt and pepper. Wrap the breast in thin sliced bacon, b…2 · -
Re: OT: Received Some Help From lkapigian
It's good to see this sort of thing. I'm active in a couple other forums and there's a lot of reciprocal help among those in various lines of work, industries, etc..1 · -
Re: Pocket Knives For Big Green Egg Cooks
I have a big cigar box full of pocket knives. They're mostly Swiss Army, Buck, Schrade, and Barlow. For years my EDC was a small Swiss Army, but I managed to lose it last week. It's probabl…7 ·
