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General Cooking Rules

Why1504Why1504 Posts: 277
edited 2:35AM in EggHead Forum
Unlike some I have floated in and out here based on my work schedule over the last 5 years. I have been cooking outside for over 35 years and I thought I would post some general rules for you new guys. I am not trying to start a fight so disagreements are welcome here. There is more than one way to cook a steak.[p]1. It is just Meat and Fire. Relax, have a drink and a cirgar.
2. Kosher salt and fresh ground black pepper can get you 90% there, so don't run out.
3. Either learn to tell doneness by touch or get a good thermometer such as a Thermapen. Food looses it's flavor when it is over cooked. There is a huge difference between a medium well burger and a well burger in flavor. But the time difference is small. Overndoneness is not good eats.
4. What makes the egg so easy to cook on is temperature control. It's thermal mass is the great equalizer. Where is is a piece of cake to hold an egg @ 350 even when opening and closing, all other grills make this difficult.
5. Although I use hickory more than any other wood ( it's a southern thing) smoking with oak is the more forgiving.
6. I wish I could make a rub as good as Dizzy Dust.
7. The BBQ Guru kicks a$$ for long cooks when it is raining, hot or cold.
8. Welding Gloves are my most important accessory.
9. Keep your lump inside where it is dry.
10. It is just Meat and Fire. Relax, have a Drink and a cirgar.


  • Celtic WolfCeltic Wolf Posts: 9,773
    Why1504,[p] 5. I use lots of Pecan, but then again my front yard is a Pecan Grove..[p] 1 & 10: The state of North Carolina thanks you for your continued use of Tobacco Products :)[p]
  • Why1504Why1504 Posts: 277
    Celtic Wolf,[p]In addition to the hickory I use lots of cherry, I have cherry trees.
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