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Re: Ot - fried eggs
Couple of things to mention. The consistency of eggs depends on their age. As they get older, more water comes out of the proteins, and tverything gets runnier. Also, crack them on a flat surface, no…2 · -
Re: Sausage Fest: Making Croatian Kobasice (Smoked Sausages) with BGE & AR
Fine work! There's a reason Chicago was called "hog butcher to the world." Everybody made sausage. And really, don't feel shy about grandiloquence. A fine encased meat product is …2 · -
Re: First time doing Beef ribs, will be doing this again ASAP!
Agreed. Easy and dee-licious. I think they are good enough that 2 Christmases ago I did 1 rib for each human, and the huskies were rewarded w. the bones. Doggies were very happy too.1 · -
Re: Temperature Diff
This is a common question. Let me sketch out the situation. Direct and indirect cooks are quite different. Direct cooks expose the food to the IR coming off the lump. That disapates by the inverse sq…3 · -
Re: Sriracha Stix - Ever try them?
I'm not a huge fan of Sriracha, and suppose the stick's effects in burgers wouldn't me much more effective than a simple injection or mixing it right into the grind. So $15/bottle is m…2 ·
