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Re: Brats: which one?
i've been Jonesin' for a good brat lately........1 · -
Re: What's your ribeye method?
sear them to desired char, then season with rubs and such, finish to desired temp high in dome with a sliver (pinky finger size stick) of mesquite for smoke. think pic is tri-tip, same process1 · -
Re: Spatchcocked Bone in Turkey Breast
My guess is you'll get better (juicer) results keeping 'em whole. Cherry smoke gives the breast a great color......2 · -
Re: New Adjustable Rig
Hey Josh, I enjoyed our conversation. Thanks to all for supporting Ceramic Grill Store and spreading the word. Tom1 · -
Re: BGE Pizza Stone too thick?
you got to get the stone high in the dome. I use a 16 inch stone and have it 7-1/2 inches above the fire ring.1 ·
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