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Re: Using the egg more like a Weber
I just about never open my Eggs unless I'm putting something in or taking something out. Leaving the lid open for a while and then closing it forces two different temp adjustment periods, one wi…1 · -
Re: Smash Burgers at 500* ??
Not necessarily. I read a Paul Prudhomme recipe, once, in which he lamented the fact that he couldn't convince people to heat their skillets before putting the meat in. He insisted that even wi…1 · -
Re: turbo ribs: to sauce or not
I've never FTC'd ribs. I let them rest on the counter 5 or 10 minutes, slice em, eat em up! And sometimes I like dry ribs, once in a while I sauce them at the end shortly before taking them…1 · -
Re: Redneck XL Jotisserie and maiden voyage (pic heavy)
That is SO COOL!!! I especially love how it's not holding the meat directly over the fire, which is the problem with most rotisseries in the BGE, where the fat drips down onto the fire and then …1 · -
Re: Meatloaf - Nice Try
Looks great -- I love meatloaf on the Egg!1 ·
