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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 l…2 · -
Re: Signature Image
You've probably tried this, but I'd click in the text box for your signature and then hit Control-A or Command-A to "select all" just in case there's something there you don&…1 · -
Re: Probe 'til it feels like buttah....probe 'til it feels like butta... talk me off the ledge!
The second issue is whether you want to do something to speed up the cook (like wrap it) or not. But... The first issue is if it's not tender, it's NOT DONE. Period. Lots of people have fou…2 · -
Re: Best Egg Size (Or Sizes) for Chicken and Vegetables?
I have a Large and a Medium, and I think that combination is perfect! And the Large can sear as well as anything on the planet, so something's missing on your technique on that score. If you ta…2 · -
Re: Reverse sear steaks
Whoa -- those look PERFECT!!! Wow!!! Great job!1 ·
