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Re: What Are You Chef-ing Tonight, Dr?
That would be an upgrade2 · -
Re: What Are You Chef-ing Tonight, Dr?
And the chili rustica10 · -
Re: What Are You Chef-ing Tonight, Dr?
Prep work for chili. Bacon, short ribs, shank, and chuck. Rustic, bone in2 · -
Re: What Are You Chef-ing Tonight, Dr?
Starting with a braise, do I need to chop the peppers2 · -
Re: Who has the best St. Louis style rib recipe for the BGE????
i always had to start checking temps and texture at the 45 minute mark when in foil, it was always inconsistent at best. size, meat thickness, temps riding a little too hot. i could serve them fall …1 ·
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