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I'm going to buy my BGE this week. Any recommendations for a work station/storage cabinet (not plastic or Rubbermaid, please) for the accessories?
Thanks for the advise. I did exactly what you did but went for the composite side trays.
Did my first burgers on the grill last night. My wife said she could actually taste the difference. On to a pork tenderloin this weekend!
Try a spatchcocked chicken after the tenderloin(very easy). You will never buy the store roasted again. Cook direct at 400 high in grill and never turn over. Takes about 50 min's. I like to leave in fridge the night before uncovered for the better skin.
Thanks, Mickey! I'll try that next.
Does 400 directly mean no platesetter? 50 minutes seems so long.
Thanks, Mickey! I'll try that next.Does 400 directly mean no platesetter? 50 minutes seems so long.
No on platesitter as you are doing a direct cook. The time is alway an est. as you need to cook to temp. That's about how long it takes. You may like (I do) to toss a little (VERY LITTLE) cherry chips as it gives a real good color and light smoke. VERY LITTLE wood if any on chicken.
Thanks again, Mickey! Any suggestions on slow cooking a thick chuck steak?
The spatchcocked chicken was great! It cooked perfectly; just as you suggested.
Any recommendations on seasoning? We used Montreal Chicken seasoning on it and we're not too impressed.
Mickey,The spatchcocked chicken was great! It cooked perfectly; just as you suggested.Any recommendations on seasoning? We used Montreal Chicken seasoning on it and we're not too impressed.
I use one of three: Butt Rub (also with turkey legs) or Cluck & Squeal or a coffee rub all work good for me.Also all three work good for spatchcocked turkey or parts
Reichm: Welcome. How do you like the composit Trays. I've been thinking about going down that path plus maybe the front one. Thanks,Elmer Fudd
I like the composite trays, a lot! They are very easy to keep clean and support all the stuff I bring out to cook. I don't have to worry about the "wood" ever going bad.