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Re: Help me, please. I am new to the BGE and have a few quick ?s....
1. I don't have a stoker. If I needed to cook lots of food every day, I would get 1. But the Egg holds a steady temp for ribs very easily, and for butts and brisket, it only takes a little pract…1 · -
Re: Do you worry about too much BBQ ?
After getting the Egg, our family was eating a lot more meat, and often in larger quantities. We've gotten a lot better w. portion control. BBQ, if done right, is really pretty safe. The meat is…1 · -
Re: Sous Vide Burgers: a few questions
Check this out. I haven't tried it myself, but I've followed his instructions for various other things, and they have turned out well. The only thing I can comment on is that I find SV gene…1 · -
Re: The egg wins again
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Re: Question about defrosting meat
There could be a small down side. Any time meat is frozen slowly, ice crystals form in the muscle cells, and pierce the cell walls. When the meat is defrosted, some of that water leaks out. Re-freezi…3 ·
