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Q&A #3 with Jamie Purviance

May 14-18, 2012. Closed to new discussion.

 
Chris Allingham
Forum Closed
Replies
0
Views
51K
Chris Allingham
Chris Allingham
Chris Allingham
Thank you, Jamie!
Replies
0
Views
5K
Chris Allingham
Chris Allingham
Jamie Purviance
Signing off now. Thanks, everyone!
Replies
2
Views
6K
JRPfeff
J
M
Dry Age Beef?
Replies
2
Views
6K
Mickey
M
M
Several Q's for Jamie, Please
Replies
8
Views
6K
Mickey
M
M
Taste Differences?
Replies
1
Views
5K
Jamie Purviance
Jamie Purviance
Jim McKelvey
Question on Picnic (Pernil) Preparation
Replies
1
Views
6K
Jamie Purviance
Jamie Purviance
timothy
How do you measure temps?
Replies
1
Views
5K
Jamie Purviance
Jamie Purviance
JTodd
Brisket
Replies
2
Views
6K
Jamie Purviance
Jamie Purviance
Chris Allingham
Grilling Trends
Replies
1
Views
5K
Jamie Purviance
Jamie Purviance
J
Lighting Charcoal and Tending the Fire in WSM
Replies
5
Views
7K
Jamie Purviance
Jamie Purviance
J
Crispy chicken skin
Replies
1
Views
6K
Jamie Purviance
Jamie Purviance
M
Rubs for Ribs
Replies
5
Views
7K
Mikey K
M
R
Himalayan Salt
Replies
2
Views
6K
RichPB (richlife)
RichPB (richlife)
B
"WOW" Factor
Replies
2
Views
5K
Bill W. Michigan
B
J
Go-to method for steak
Replies
1
Views
5K
Jamie Purviance
Jamie Purviance
J
Go-to for roasted chicken
Replies
1
Views
5K
Jamie Purviance
Jamie Purviance
Russell Y
Best Question
Replies
2
Views
6K
Rolf Jacobsen
Rolf Jacobsen
Richard Hinton
Just a couple of questions
Replies
1
Views
5K
Jamie Purviance
Jamie Purviance
A
Burning Burgers
Replies
1
Views
5K
Jamie Purviance
Jamie Purviance
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