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Re: Stainless cap?
You ever look inside the cap? I need to clean mine. it's like stalactites in there. LOL!3 · -
Re: Question for those who foil ribs
I rarely would ever have them in foil for more than an hour. At the temps you are talking they would be done with two hours bare, 1 hour in foil, and maybe just 1/2 hour to sauce. Likely will be done…1 · -
Re: Show me your "stick"
That is a good lookin burn.1 · -
Re: Cowboy grill
Rusted through 3/8 steel? Does it have a hole for ash and/or water in the bottom? I would think it would take at least a decade to rust through.1 · -
Re: BrEggXit
For me it’s a spatchcock bird or pork loin or tenderloin. These traditionally have risk of dry results and will highlight the amount of moisture that is retained by the egg. Good luck, have fun, and …1 ·
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