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Re: Rack of Lamb
Did one a little while ago. Highly recommend using a 1/2 stone and a spider to set up a 2 zone cooking environment. rosemary, thyme, Greek oregano, lots of garlic, olive oil, kosher salt and cracked …2 · -
Re: Your Favorite Wild Game or Fish on the BGE
Love stripped bass filets grilled and basted with butter, olive oil, kosher salt, cracked pepper, lemon and lime zest, and smoked spanish paprika. Catch them at Lake Powell Az. Just a wonderful tasti…1 · -
Re: Salmon skin on Or off
Skin on during the grilling and pulled later. However, I have been cooking a lot of cost co king salmon filets that come without skin directly on the gill lately. The trick is to oil the fish well, s…2 · -
Re: OFFICIAL HOLIDAY THROWDOWN THREAD
Boneless skinless chicken thighs pounded thin. Stuffed with a slice of Provolone cheese, Proscuitto, and spread with both Italian sun dried tomatoes and olive tapapenade sprinkled with a nice poultry…2 · -
Re: How should I store pizza dough for tomorrow?
I let mine set out on the counter after I make the dough to rise for 2 - 4 hours. If I am cooking the next day I place it in the fridge overnight then take it out and set it on the counter the next m…1 ·
