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Re: Spatchcock 101
If your rub has any components that tend to burn, a good trick to learn is to lift the chicken's skin away from the flesh on the breast and thighs. Then with a long handled spoon place your rub …1 · -
Re: PSA~ Don't Be In Such Damn Hurry To Eat
Hapster, Did you use any condiments, I see the cheese, hot sauce, anything else? When I was in college I made myself sick with food poisoning twice. Once with tuna salad and once with egg salad. I th…1 · -
Re: Can't decide how to cook the brats and hungarian sausage
I learned a technique off Cooks Country years ago and it has served me well. A couple of steps but nothing too complicated. Slice two large Texas Sweet onions into half rings. Put them in a glass bow…2 · -
Re: Ash removal
Super easy, super fast, super clean. Worth every penny. Powersmith Ash Vacum on Amazon. No muss No fuss.1 · -
Re: New CI
It pretty much depends on what use you have in mind for it. I bob the handles on most of mine to make them kamado friendly. I use them for a number of cooks and braises. This is a 13 " Lodge ski…1 ·
