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Re: New and having trouble stabilizing temp
Something I read early on, which I ignored to my own distress, was to not fuss to much about temperature. You will most likely eventually be able to get a stable temp within just a few degrees of wha…6 · -
Re: How many cook on the Egg for future meals
If you freeze cooked meats, when re-heated, they will be even drier. Most cooked meats still have about 50% of the original water in them, more if the meats are cooked only to rare. When frozen, the …2 · -
Re: OT - Serious Eats, 50 beers, 50 States
I'm lucky enough to live within driving distance of both 3 Floyd's and Bell's. The beers Serious Eats list are certainly very good, but the one-offs and seasonals available at the brew…1 · -
Re: OT - Need recipes for my new Blendtec blender
A few years ago, I came across a recipe that recommended adding gelatin to very lean burgers to make them juicier. Worked OK w. bison. Not long ago, I found a similar recommendation, but it called fo…1 · -
Re: Not so good pork loins
There is no need to soak wood used in the Egg for smoke. That just produces excess steam, which will make creosote formation more likely. At the least, it simply slows everything down by wasting heat…1 ·
