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Re: Two At a time
Keep rolling. You're hitting the stall. Just be patient. The meat will eventually start rising again. If you're running short on time, you can boost the temp. Pork is pretty forgiving and s…1 · -
Re: First time doing steaks on the egg
Be careful closing the egg after cooking that high. When u open the lid again, if u don't open the dampers first, you will shoot a fireball about 4-8ft into the air. I kept my eyebrows, but lost…2 · -
Re: Pulled Pork Sauce
NecessaryIndulg I love that you are using Heinz chili sauce. Since I'm born and raised in the 'burgh, Heinz has a special place in my heart. There is no other ketchup as far as I'm con…2 · -
Re: Oh brisket, it's always something with you...
So, while I'm no expert, my quest to make a brisket that doesn't taste like beautifully smoked shoe leather has lead to a lot of reading and searching on this forum. One theme that is repea…2 · -
Re: Thighs and Breasts
Yep. Even under the sauce. My boys were in their glory. I feel bad for their future wives. . .1 ·
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