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Re: Achiote Citrus Marinated chicken with tomatillo salsa
That chicken is GORGEOUS! It just looks tender and juicy. Sounds and looks wonderful!1 · -
Re: A Jess Pryles Smashburger
I posted a cook here for lamb burgers that did that, smashed them down on grilled onions, and it was good, but I wound up deciding it interfered with what's so great about smashed burgers: that edge-…1 · -
Re: Hot Ribs
275° isn't just fine, it's BETTER, in my experience, than 225°. If you have an offset smoker, maybe a lower temp would be better, but in a Big Green Egg, I get better smoke, more smoke, and much more…5 · -
Re: MOLD! Inside my Egg for the very first time since purchased in 2010
I've gotten mold many times, even though I always leave the vents open when not in use. I think it happens when I've done a low-and-slow as the last cook for a few weeks. A hot cook leaves little beh…2 · -
Re: Egg startup
First, since switching to Rockwood, I just hardly get white smoke, anymore, so that's rarely an issue for me. Second, I sometimes bury a couple of chunks of wood in the lump, but not always. I light …2 ·