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  • I wanted to give everyone an update after using Rockwood charcoal about a half dozen times by now.  I am very impressed, thank you everyone for suggesting Rockwood.  I can say with a fairly high degree of confidence at this point that the issue was …
  • Thanks all for the input.  I will buy some Rockwood and give it a try.  
  • ChokeOnSmoke said: I do what this guy says.  He's clearly spend his life mastering pizza making. Here's the part of pizza making that I pay most attention to: * Autolyse - Autolyse is a fancy word that…
  • Botch said: That looks delicious! Because I live alone, a paella is not a practical dish for me (I've had them TDY and love them!).  How did the "crunchy rice" on the bottom come out? (can't remember the term, sofrito, sasparilla, succotash, so…
  • You already have some great input from a few people who are more knowledgeable than myself, but I can tell you from having replaced the gasket twice in about 4.5 years, it's not as difficult as you imagine once you get started.  I'd have zero concer…
  • Looks like it turned out great.  I cook mine a little less time, the center is pretty cold when mine comes off the grill, but it's all about personal preference.   I use a dry rub from Whole Foods, Tequila Lime seasoning.  
  • Welcome! I'd echo many of the pointers above and will add an obvious one. If there is one eggcessory you absolutely need it is a plate setter. I'm guessing you already have one based on your initial post. A few great websites for recipes: Nece…
  • Thanks for the great pointers. I have a small raised grid that I might use next time, not sure if it's quite big enough for a spatchcock bird but if not I'm always looking for an excuse to buy a new gadget for my egg.... I do have a good quick rea…
  • Weber makes a nice one that comes with a drip pan. That's what I typically use. I am doing my first spatchcock tonight, hope it's as good as advertised. I've always enjoyed beer butt chicken, cooked indirect for 45 minutes at 425-450.
  • Fajitas are a great quick cook and makes for handy leftovers. I like to take it to work, bring some salsa and eat it for lunch without the tortillas just to keep it simple as for what I have to bring for lunch. Just heat the meat and veggies, pour…
  • I haven't seen my ceramic cap since I bought my egg and have little use for it. I use the cast iron, close it down when I'm done with my cook, put my cover on when it gets down to 200 or so. Is there something I'm missing? Do some of you go witho…
  • Here's a few pics of my first attempt, which was Super Bowl Sunday. I also cooked ABT's at the same time, cooked them raised which was suggested on this forum and worked very well. Both took about the same time and same temp.
  • I usually cook them indirect at 350 for 45 minutes.  I turn them every 15 minutes or so, try to let them marinate for a few hours before the cook and add a little extra sauce when I turn them.  Mine are usually not crispy, which is the way I prefer …
  • Could someone help out a newbie who has never been to any of these official or unofficial gatherings?  I live in Dallas and interested in going.  Is there a fee to participate?  Everyone just cooks, shares their food, drinks, etc?    It sounds li…
  • Pies look awesome.  I just looked at the dough recipe for the first time, wow it is awfully detailed!  I will try it out sometime. 
  • Salt, pepper, garlic, and red pepper flakes.  I got the recipe here:   Other than not doing the "reverse sear" I followed everything else.     
  • I honestly don't keep tabs on it.  My wife are pretty conservative on spending in a lot of other areas and we like to eat well.  My guess is it's pretty high....
  • I am a huge fan of John Henry's chicken tickler rub.  Sorry for the ignorant question from a newbie, but what is it about Spatchcock chicken that makes it so special?  I have never tried one before, I'm just curious and not trying to flame.  Wife …
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