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Re: "People are just obsessed with this thing."
Myself, I'm obsessed with cooking on it, and then eating the food, while I'm also obsessed by eating good food and ways to cook it. Not either/or but and/both.1 · -
Re: Lump hard to light
Do you stir the lump around and knock off the ash accumulation? Leaving the dome open or closed depends on how you are lighting. If you are using something like a fire starter cube, leaving the dome …1 · -
Re: Lite & Healthy Deliciousness
My reaction also, looks so I good, I think I'd want more. Good work by yer missus.2 · -
Re: Rolling/stuffing meats
This would be one of the reasons I keep intending to buy meat glue. But, for stuffed meat rolls, I make sure I don't fill to the end edges, and have string not just around the roll, but a loop f…1 · -
Re: Sous Vide Question.
SV does a spectacular job of cooking various meats just right in terms of tenderness and moistness. One of the classics is a 72 hour cook for beef short ribs. The meat kind of "pops" in you…2 ·
