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The Science Of Barbecue, Grilling, & Outdoor Cooking
The Science Of Barbecue, Grilling, & Outdoor Cooking

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Hey folks, I am deeply involved in photography for my new book and I can't find time to visit social media like I want to. So if you have questions, post them to AmazingRibs.com where I or my team (on duty 24/7) will answer them.
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As always, the single fastest way to get answers is to post questions to ANY page on AmazingRibs.com. I watch that more than I watch other people's websites like this one, and I have a team of expert paid moderators on duty 24/7.
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Sorry folks, I have not been on Twitter much lately and will be sporadic for a short while. I am deep into shooting photos for the next book. Sneak peak:
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We planted two shishito pepper bushes and we are swimming in them.I have scorched a few and tossed them on sandwiches. What else should I do with them?
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Tasted #ImpossibleBurger touted as the best non-meat burger and getting wide distribution. Ate it nekkid (burger not me). Has a faint beefy aroma, crispy, but texture is more like a salmon burger with bread in the mix than a beef burger. No red juices as advertised. Meh.
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I'll be on Greg Rempe's #BBQCentral show at 9:14 pm Eastern. We'll talk BBQ Hall of Fame and answer listener questions. Post them here or call 216-220-0966. Click here to ask or watch at 9:14 https://facebook.com/bbqcentralshow/
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Trick I learned as a pizza delivery boy. Tell them not to cut it. When they do, water gets to the underside of the crust and softens it. Preheat the oven to 200F and slip it in on a stone or sheet. Cut at last minute. And DO NOT PUT THE BOX IN THE OVEN! Don't ask how I know.
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