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Re: OT- Pizza yeast
Buy it in the 1 lb package (like saf-instant). The individual packages are rarely the right amount and cost is much higher than buying the large package. Keeps for a loooong time in the freezer. Just…3 · -
Re: BGE Beginner here looking for some sage advice
In Manhattan? OP doesn't need a cover. Maybe get one for looks.1 · -
Re: BGE Beginner here looking for some sage advice
Some comments to think about: Rockwood is a favorite of many and can be gotten online. Favorite lump charcoal will generate spirited debate. You can operate with what you have. Some find the remote p…9 · -
Re: Define Low 'n Slow
Used to be around 225º. Got pushed up to include up to 250º. 275º is a great temp to cook at, but it should not be considered low and slow. Call it moderate. The Moderate range of 265-300º is a great…2 · -
Re: Seasoning a Heritage Pork Shoulder
We should all start to separate the salt from the pepper. Proper salting makes all meat better. Pepper is added for flavor, just like any other spice. It has been the spice of choice here in the US f…1 ·
