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Re: What kind of beef rib is this?
The butcher was right. Essentially, they are what is left when the steaks have been cut out. I've had them where so much meat was trimmed away that they were pretty much all bone. What is left c…1 · -
Re: Old Time recipes
Ah! Then I've done my job here. ;)2 · -
Re: Once again...Zero bark...Frustrated
I have to think your Egg needs an exorcism. My method is really simple. Good 'ole Dizzy Dust, a good coat, but not an 1/8". Raised, dome 250 -275. No 'setter. A grill, and a grill rais…1 · -
Re: Smoked Pickle Experiment
Always good to experiment. Nothing ventured, nothing gained, and the worst that happens is you get to eat it. Chalk it up to experience, and thanks for noting crab and chorizo are not a match.1 · -
Re: When did we become food snobs?
I still like Kraft mac-n-cheese, Gortons' fish sticks and Chef Boyardee's ravioli. But a few decades ago, my mom, the family's premier cook became too sick to host dinners. I tried to …1 ·
