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What is your (current ) favorite cook?
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Comments
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saluki2007 said:I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me.
Louisville, GA - 2 Large BGE's -
saluki2007 said:I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me.Sandy Springs & Dawsonville Ga
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Paella. I really enjoy cooking it for the family.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Some good looking cooks guys!
im currently in love with slow smoked chicken legs! Bite through skin and juices hat explode. Oh and they're usually really cheap!
_______________________________________________XLBGE -
saluki2007 said:I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me.Stillwater, MN
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Seems I've been doing hams and chops more than usual. Ask me tomorrow and I'll probably give a completely different answer. I'm fickle that way.Phoenix -
@saluki2007
http://www.williams-sonoma.com/recipe/marinated-pork-tenderloins.html
I marinaded the meat in ziplock bag for about 6 hrs and egged them raised direct at 400 degrees. I used RO and no wood. Pulled them at 150. So dang good and simple.Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
johnkitchens said:saluki2007 said:I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me.Large and Small BGECentral, IL
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StillH2OEgger said:saluki2007 said:I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me.Large and Small BGECentral, IL
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Baby back ribs. I never order ribs anymore. What I make on the egg, can't be beat by restaurant offerings, anywhere.
My prayer rug faces the Big Green Egg.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
saluki2007 said:johnkitchens said:saluki2007 said:I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me.
My coworker did the same cook and complained that the taste was kind of bitter as well. That is what got me interested in your experience. He used Jack Daniels whiskey barrel chunks. I think the bourbon barrel chunks and the stout beer don't mix well.
The next time I do it I am using the exact same method as before. It was a fantastic hit at my house.Louisville, GA - 2 Large BGE's -
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I enjoy the low and slows, but don't enjoy the clean up.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
I love making brisket and pizza but SV prime filet mignon seared on CI grate or DD Lodge CI pan is the best thing ive made on the BGE
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Love some smoked wings and can be done in under and hour.LBGE, 28" Blackstone
Georgia -
Dry brined rosemary and thyme smoked boneless skinless turkey breast. Chilled and sliced thin for cold cut sandwiches.XL Egg hatched November 2016
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Been on a wing binge lately - lot of bowl games, NFL playoffs and on in to the Super Bowl. GOOO DIRTY BIRDS!!STAY THIRSTY MY FRIENDS!GIVE ME OYSTERS AND BEER FOR DINNER EVERY DAY OF THE YEAR& I'LL FEEL FINE!SW Georgia : LARGE & MINI BGE
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saluki2007 said:I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me.Thank you,DarianGalveston Texas
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johnkitchens said:I am with @kl8ton. Pulled Beef (Pepper Stout Beef) is unbelievable! I can't wait to do it again.
Put it this way. If I dropped the pan on the ground I would still eat it!
can you share the recipe for that?2 Large Eggs - Raleigh, NC
Boiler Up!!
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When I can cook whatever I want, it is usually lemon herbed spatchcock chicken. Just a wonderful relaxing cook for me with a very tasty payoff. 2nd to that is most likely braised lamb shanks, fingerling potatoes, onions, carrots, and celery. Also fine stuff.
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Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
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For my Egg, rib roast
South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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