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Unread 08-10-2009, 06:32 PM   #11
BBQchef33
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Join Date: 08-11-03
Location: Long Island, NY
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So far at the comps I start the big meats in the spicewine(burning logs) and then transfer them to the pellet cooker after 4-6 hours to finish. Same with ribs, they go into the spicewine for 3 hours, then move to the FE. Only do that becase I like the flavor profile you get from the sticks better. chicken is mostly in the spicewine.,

For catering, the FE cant be beat.. liek I said, it churns out great food, but some customers prefer "the Show" with the clanging steel, squeaky doors and feeding logs. i have run into that 3 for 3 in the bast 2 months.

Home cooks.. depends. do u want therapy, or dinner?
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