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Re: Kicking off July 4th Weekend...
Wow, you know Hapster, it is a tough, hard, life but somebody's got to survive and it looks like your muddling through. Happy 4th, great food, great family, great cook. Enjoy1 · -
Re: Chicken skin Dry and rubbery
BBQJIM, Take a look at this pick. Perfect chicken at 500 degrees in a 13" cast iron skillet for 45 minutes to an IT of 160. Unusual technique which I did for the first time last week. However, I…1 · -
Re: Do I have to use my BGE feet?
Is there any truth to the thought, that when placed flush on a solid surface like a concrete block or paver, your egg is at higher risk of a case crack because there is not an insulating air space be…1 · -
Re: Theory: Downside to Spatchcock
I dont do this every time, but it is my favorite way to spatch ****. Indirect over a pan of root veggies.4 · -
Re: Theory: Downside to Spatchcock
Yeah, I have heard that before. But you know I really haven't found the result to be greasy. I put white wine, chicken broth, garlic, and herbs in the veggie pan before I start the cook. So in r…2 ·
