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Re: OT: fried Okra
well I am in Louisiana so you can find it just about anywhere. I use some I get from some local specialty meat stores but on a commercial side, Richards or Savoie are both very good and get the job …2 · -
Re: need advice about mini max indirect cooking
Mickey to be honest most everything I have cooked in it so far. I guess I had the fear that it would burn being so close to the fire. I am starting to think I need to experiment without the stone an…1 · -
Re: To smoke or not to smoke a tenderloin?
i have done mine with a hint of mesquite and it was excellent. I think its a personal taste thing.1 ·
