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Lapsed Egger

edited 3:49PM in EggHead Forum
I quit using my BGE several years ago, and recently decided to fire it up again (after replacing a damper that went to rust). My question.... what are the best cooking temps & time for chicken (parts and whole), whole fish (trout) baby back ribs, steak. Please help refresh my memory. Thanks in advance to all who respond!

Comments

  • Trout BumTrout Bum Posts: 343
    Kevin,
    Best whole chicken is the Spatchcocked see by The Naked Whiz (see link below).
    http://biggreenegg.com/recipes/newRecipes/poultry0230.htm
    For steak try direct at 700-750 degrees with the 3/3/dwell till done method.
    Ribs, I like the covered with goop (buttermilk, mustard and rub) overnight method cooked indirect for 2 hours at 250 with apple, hickory and jack chips and then 1 hour at 350-375 and then baste for 15-20 minutes at same temp.
    Don't know about whole fish but Gretl's Dejon Bourbon Salmon is tough to beat.
    B D

  • GfwGfw Posts: 1,598
    MyBge_small.jpg
    <p />Kevin, check out the link, it may help to refresh your memory. [p]Salmon with Dijon Bourbon Glaze? Hard to beat! :~}[p]05_03_0017_21_03_small.jpg
    [ul][li]Gfw's BBQ[/ul]
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