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Last post |
Forum | |
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Food Science 101 by Lance.W on Sat, 2011-11-26 10:07 |
5 |
by jacob burton Wed, 2015-11-11 23:22 |
Stella Culinary School | |
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Expediting by AConnors on Wed, 2015-02-18 16:16 |
5 |
by jacob burton Wed, 2015-11-11 23:22 |
Stella Culinary School | |
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Smoking Points of Canola & Olive oils by Anonymous on Sun, 2012-04-29 20:39 |
26 |
by JanusInTheGarden Wed, 2015-11-11 23:22 |
Stella Culinary School | |
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Brine before or after freezing? by Brian Campbell on Wed, 2015-06-03 14:50 |
5 |
by jacob burton Wed, 2015-11-11 23:22 |
Stella Culinary School | |
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Secondary ingredients in equilibrium brining by jbuckhead on Tue, 2012-11-20 13:44 |
6 |
by jacob burton Wed, 2015-11-11 23:22 |
Stella Culinary School | |
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No sour taste? by RAM on Fri, 2013-04-26 13:27 |
by RAM Wed, 2015-11-11 23:22 |
Sourdough | ||
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Steakburgers... Like you get at fancy Steakhouse's by Wartface on Sun, 2015-02-15 22:00 |
6 |
by Wartface Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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high hydration prefermented sourdough bread... Baked outdoors. by Wartface on Fri, 2015-05-29 20:15 |
2 |
by Wartface Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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A extended family meal... by Wartface on Mon, 2015-07-06 09:06 |
10 |
by Wartface Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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Stone on the grill by strikingtwice on Thu, 2013-04-18 12:37 |
2 |
by jacob burton Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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Tri Tip baked and smoked in my Big Green Egg. by Wartface on Mon, 2015-08-24 20:06 |
4 |
by jacob burton Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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How do I cook a juicy well done Burger? by Mark Warren on Tue, 2013-05-07 13:35 |
10 |
by CramerNH Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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Asian Rib suggestions by strikingtwice on Tue, 2013-06-25 11:58 |
6 |
by strikingtwice Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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Types of Wood for Smoking by GreenBake on Thu, 2014-07-17 19:51 |
1 |
by Kit Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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Mongolian Pork Chops or Bone in Chicken thighs on the grill... by Wartface on Mon, 2015-02-16 12:15 |
16 |
by Wartface Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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2-1" thick Wagyu steaks and 2-2" thick Choice grade Ribeye steaks... by Wartface on Mon, 2015-06-29 08:22 |
2 |
by Wartface Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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BBQ'd Pizza by Mark Warren on Tue, 2013-04-16 19:14 |
4 |
by jacob burton Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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My favorite grilled chicken... by Wartface on Wed, 2015-08-19 09:47 |
4 |
by Mucho Bocho Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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What to expect when buying lump coal for BBQ - there will be waste. by Mark Warren on Mon, 2013-05-06 13:44 |
4 |
by haptalon Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking | |
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Hard Coal for the BBQ, Never use Charcoal? by lrsshadow on Fri, 2013-05-31 13:48 |
7 |
by elkahani Wed, 2015-11-11 23:22 |
BBQ, Grilling and Smoking |
