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Re: advice for 1 inch plus ribeye
I don't understand the need for reverse sear. I like thick steaks too. I get the BGE up to about 650 to 700° then put the steak on for about 2 minutes per side. If it is a good cut of meat that …1 · -
Re: Lighting: all the coals or just the center?
I like using a chimney. Fill it about 1/2 full or a little more with lump then ball up 2 sheets of newspaper to put under the chimney. I've found this to be the fastest method for me. If I let m…1 · -
Spatchcock chicken
I found a new use for my roast and rib rack. It is great for a spatchcock chicken. It makes it much easier to take inside.7 · -
Re: Chubb
Should probably show this too.2 · -
Re: Recalibrated BGE Thermometer
I live in Columbia, SC and cooking on a large BGE. I've been cooking on gas for many years and watching the egg. I finally decided to get one about 2 week ago. Here is a picture of my first Bost…2 ·
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