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The Naked Whiz
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- The Naked Whiz
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Did your spatch cooked chicken- incredibly moist, but a little bland. I coated both sides with our favorite rub. Any suggestions? Would an injection work?January 2012 -
I can't seem to be able to post. The box is there but when I try to click in it it won't give me a cursor to type. In other words, I can't start a new discussion??September 2011 -
Whiz - I am fairly new to the Egg world, I just cooked some Peppers and when I opened the lid of the Egg there was what appeared to be a white frost over everything except the food. The temp was around 400, using Weekend Warrior with a plate setter. Any Ideas?August 2011 -
Whiz - I am fairly new to the Egg world, I just cooked some Peppers and when I opened the lid of the Egg there was what appeared to be a white frost over everything except the food. The temp was around 400, using Weekend Warrior with a plate setter. Any Ideas?August 2011
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When I open lid to put food in, the temp drops way down for a few minutes. We did steaks last night and we wanted to cook 2 minutes, turn over, 2 minutes turn over again and then shut off and leave steaks in for 2 more minutes. That is what the video said to do (BGE) but each time we oped lid, temp dropped way down so how could we cook 2 more minutes each time since it wasn't the proper temp for at least 3 minutes. I am NOT giving up, but getting frustrated.August 2011 -
Is the old forum gone completely or is there some way to get to it? Thanks, Gwen (dimplesmom) gwenb@whidbey.comAugust 2011