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EGG Table Forum
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Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
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Sear and indirect till done
Got my first one going on in about an hour
Heres how I did it:
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
Webber Kettle and Webber Summit Gasser
, Adjustable Rig,
, More $
Seriously- I have done both ways and they both turned out great. I can't really declare a clear winner.
I used this recipe both times:
I used olive oil instead of vegetable oil. When I did the reverse sear, I brushed on the basting sauce after the sear (while it rested).
Highly recommend oak chunks if you can find them.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
Here's my opinion if you care to listen. Reverse sear if either a you want smoke or b you marinated. Thiscgivescthe marinade time to dry out a bit so it doesn't run off and burn during the sear. If going with just a rub you can cook high heat direct raised like 400ish or you can trex it.
Reverse kills it if you ask me. Awesome
I cooked one on Tuesday. Around 450 direct until 115-120. Did raised direct. Takes a while - mine was about 2.5" thick and it gets thicker as you cook. Carve like a london broil - so you don't get a lot of bark in each bite.
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat
Thanks guys! Here goes
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