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fred303
Posts: 8
This year for Christmas I got large BGE. My dad got it for me because he is an egghead himself. He warned me that once I started it would be hard to stop and he was not kidding. So i have fired it up twice for cooking so far the first was a standing rib roast that was amazing. I had the meat cut back from the ribs and I removed all the hard fat. To flavor it I used olive oil, garlic and rosemary. I did not have meat tied while it was on the BGE because i thought it would not move because of the weight. It was eleven pounds before I cut away the hard fat. In about the last hour on the BGE the meat shifted back so it was not resting completely on the ribs. I don't think this effected the meat much because i was using the plate setter. I had a constant heat of about 350F and it took about three hours. I pulled the rib roast off at 120F I should have done it at 110F. I am more of rare to med-rare person.
My second time firing up my BGE was for chicken. I did three chickens with instant gourmet, the original rub. The chickens averaged a little more than 8 pounds for each chicken. I used the plate setter and with a constant temp of about 300F. I put all three chicken on at the same time. I also added cherry wood chips when i put the chicken on. I pulled them off when the meat was at 165F. I had one additional chicken and took some time prepping this last chicken. I separated the skin and meat and and placed in between butter, rosemary, bay leaf, onion, lemon juice. I filled the cavity with butter, rosemary, onion, carrots, lemon juice. I rubbed on the outside an italian blend of seasoning. I cooked under the same conditions as the first three chickens.
I couldn't believe the difference in the color between the chickens.
Comments
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Great first cooks. Welcome.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Not your first time at the grill is it ??
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Nicely done! Welcome to the cultLBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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Very nice. I'm new too. About fire up for am over night pork butts cook
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Nice job & welcome aboard!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
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Most excellent! Welcome to the circus! It only gets better!XL and Medium. Dallas, Texas.
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Welcome aboard-great gift. Enjoy the journey. Happy New Year!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Welcome aboard!Kind Regards...Papa CPeachtree City, GA2-XLBG's E...Webber 22" kettle, Retired Gas GrillRoll Tide!!!
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Looks great! Welcome!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter.
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