These are cool. Are these older recipes very different from what we’d find today? Unusual ingredients/techniques, etc. Or is a recipe a recipe, from today or fifty years ago?
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The older recipes seem to more lightly seasoned. Interestingly, you can find Accent (msg) in many Weber recipes. Most recipes are classified as indirect or direct, which is consistent with today. Finish temps are typically absent and more is listed by time.
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Topic: Weber cookbooks (Read 1279 times)
