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John Giacalone

Dizzy Pig Retail Store - 3 views

dizzypigbbq.com/dizzy-pig-retail-store

bge grilling rub

shared by John Giacalone on 12 Aug 13 - No Cached
  • John Giacalone on 12 Aug 13
     
    Rubs
John Giacalone

Tips for slow-smoking pork ribs | BBQ Secrets | HowToBBQRight.com - 0 views

howtobbqright.com/bbqribs.html

GRILL grilling bge

shared by John Giacalone on 27 Dec 16 - No Cached
  • John Giacalone on 27 Dec 16
     
    Tips and secerts for bbq ribs on the smoker cooked perfectly with bbq dry rub that are tender pork ribs
John Giacalone

Brisket - High Heat - The Virtual Weber Bullet - 2 views

virtualweberbullet.com/brisket4.html

shared by John Giacalone on 15 May 16 - No Cached
  • John Giacalone on 15 May 16
     
    Brisket - High Heat Summary Buy a whole, untrimmed 10-12 pound USDA Choice packer brisket. Trim fat at the seam between the point and flat sections. Trim the fat side to about 1/4" thick. Apply your favorite rub and refrigerate overnight. Cook the brisket fat-side down at 325-375°F for 2 to 2-1/2 hours to an internal temperature of 170°F.
John Giacalone

Tri Tip recipe - 7 views

eggheadforum.com/...tri-tip-recipe

grilling Big Green Egg

shared by John Giacalone on 28 Jul 13 - No Cached
  • John Giacalone on 28 Jul 13
     
    Hey gang - looking for a great tri tip roast receipe. Have most of the Dizzy Pig rubs and cooked one indirect (at 375 dome) 2 weeks ago with EVO and Dizzy Dust. Was awesome. Looking for a different recipe to try today.
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