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Re: 2016 EggHead Rub & Sauce Exchange
Awesome. I'm in!1 · -
Re: Pizza on a large AR....
i agree. don't over think it. the thing i found most important is to make sure the pizza stone is hot before you start cooking. I leave mine in the egg for 30 minutes at temps of at least 500. T…1 · -
Re: Pork burnt ends
2 · -
Re: Pork burnt ends
Pulled them at 6:30. Cubed them and put back on at 300 with more rub and sauce.1 · -
Re: Grilled Roma Tomato Salsa
I just opened a corona.1 ·