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Show Notes
Mike joins the show in studio to talk about the big hurdle in getting a pizza place going (dough is sticky...), why a Traeger grill is a perfect way to cook a brisket, the perfect way to temp it, why you should always wrap your ribs in foil as part of your rib smoking process, how to cook burgers on a flattop vs. the grill, the perfect meat combination for the best burger patty, 85-15 being the optimal fat content for a burger, why pellet smokers are a good way to start off smoking and some other BBQ tips.
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