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New to cooking on the BGE (large). Read about some terms I have never heard of; turbp, bend method, boating...Can someone please explain these.
Thanks in advancde for your help...
I'll give two of three a shot-turbo refers to cooking (low&slow) at elevated temperatures compared to historical and recipe directions. Generally applies to pork butts, ribs and even packer briskets. Dome temps (instead of around 220-250*F) for this style cook will run in the 300-350*F range with attendant shorter cook times. You can try Google with "turbo xxxxx and big green egg" and you should get actual posts.
Bend method refers to the bend test to determine doneness of full racks of ribs. Key is full rack-pick up with a set of tongs on one end and if the rack bends to around a 90* angle, the ribs are done. Now if you have to cut the racks to cook, then the toothpick test comes into play-insert a toothpick in the thickest meaty part of the ribs-no resistance in or out and they are done.
I will pass on boating as realted to the BGE.
Welcome and enjoy the journey.