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Alan from New Jersey
I'm 60 and have been grilling since my teen years. I can't say that I was any good for most of those years making only franks and hamburgers and minute steaks for awhile in my...
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Tramontina Dutch oven
Sam's Club had these in the store tonight, and I picked one up to use once the new kitchen is finished. Does anyone have experience with this brand? It seems to have decent reviews...
- Likes 1
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Dry brining a partially frozen steak?
I have a Snake River Farms Gold Wagyu Cowboy Steak I’m planning on reverse searing tomorrow. It’s 44 oz. and about 2.5” thick.
I just took it out of the freezer...
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Lobster Rolls
Headnote: I went to Maine for nephew's wedding in 2021. My daughters and I had lobster rolls for the first time. We tried both the warm butter and cold mayo roll versions. I liked...
- Likes 11
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Rub up date
I seemed to over-season the last brisket.
In review, I used garlic powder, and I should have used granulated garlic.
1 TBS of Garlic power is not the same as 1 TBS...
- Likes 2
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Traeger error codes
Just the other evening, I mentioned to SWMBO that I was going to keep an eye out for a pellet grill…mostly because I’ve never had one.
Today, I was peacefully...Last edited by Brian_M; September 24, 2023, 04:38 PM. Reason: Edit to fix a typo and to add an emoji that hopefully indicates sarcasm.
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Thai Basil Chicken
I was inspired to experiment in the kitchen this week by Michael_in_TX 's post about a Thai restaurant that he went to recently: https://pitmaster.amazingribs.com/forum/recip...
Last edited by 58limited; Yesterday, 03:09 PM.
- Likes 14
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Bacon: Carnivore style!
I did check out “How do you cook bacon” post by Oak Smoke & figgered everything was nice and purdy, but not fer me. Since I wanted to cook a bunch fer me, 3 1/2...
- Likes 9
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