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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

chris123stock ·

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  • HogHeaven
    Chris I read your comment on a discussion that Dave Matthew's started about his ribeye cook. You said your's turned out not so good and that you thought you might want to try a reverse sear next time. To learn all about the reverse sear, like I did, go to Amazingribs.com and learn in detail why it is the method but in the meantime let me tell you the best way I have found to do it the easy and effective way... My setup is this for steaks. I want my lump 2 inches below the top of the fire box. I light my fire and then I put my GX grill extender right on top of my fire box. Your fire ring is 1/2" wider than your fire box is to accommodate the GX... It fits there like a glove. Then I put on my 18" regular grid on top of the fire ring, no platesetter needed for this cook. When my fire is ready I put the meat on the big grid that's on top of the fire ring and stabilize the cooking temp at 300 degrees, which is different
    April 2013
    • chris123stock
      chris123stock
      Thanks sounds good, I appreciate this.
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  • "It's no sin to get sauce on your chin." - Bishop Tutu
    March 2013
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  • Looking for a good recipe for pork chops
    March 2013
    • HogHeaven
      HogHeaven
      Chris... This is my favorite all time pork chop recipe. It is so good I use it on chicken thighs too. Try it you might like it too.
      http://allrecipes.com/recipe/grilled-mongolian-pork-chops/detail.aspx