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Found 2 results

  1. Tonight's dinner: Hand cut fries cooked using duck fat in a Lodge Cast Iron skillet & grass fed beef sliders w crispy bacon, habanero cheese & siracha mayonnaise. Both cooked on the Big Green Egg. I cooked these raised direct, using the Kamado Joe Divide and Conquer, at 350F.
  2. Set up for dual heat zone cooking with my Lodge Fajita Skillet with potatoes and duck fat over the warm zone, and pork chops over the hot zone: porkchopsand duckfatpotatoes by ski_freak1, on Flickr
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