We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
I am not a tech guy so I could be wrong on this but my understanding is the Stoker operates at a slower transmission rate, 802.11b, which causes the router to step down to this speed impacting all other devices.
The lump was completely used, nothing but ash.
Everything is back on the egg. Thought about letting it finish on the gasser but realized there's no wow factor when guests see that - egg is much cooler.
Using Royal Oak.
Butts have been on 5 hours I just used the ash tool from underneath to clear any clogged vent holes.
The bottom vent is now wide open and I have the dw almost closed to retain the heat I have.
@hondabbq - what brand TV do you have that can pass through 5.1 audio via optical? The major fail of the Playbar is it only receives audio via optical but most TVs downgrade the audio out to stereo.
I have Sonos for 5 zones in the house and outside …
I had considered the Primo as well but when doing my research I read too many reviews of it cracking and very poor response from the company. If you go through this forum you will see many examples of great response by BGE and by BGE dealers.I went …
robnybbq all I did was coat it with EVOO then salt &pepper and fresh chopped garlic that I rubbed into the meat about 1hour before the cook and the flavor was fantastic like I said sometimes it's the meat try and find …
Burnt Ends are amazing. Definitely recommend you try them. You make your brisket as usual; but reserve the end pieces of the meat. You take those end pieces, cube them, and cook them again. The second cook doesn't need to be an…
I am trying APL's recipe http://www.adamperrylang.com/recipes/crisp-and-unctious-pork-belly
It just went on the egg an hour ago. Its in a tightly foil wrapped pan so I doubt if it will collect the smoke favor I was hoping for but we'll see.
Cooking direct, indirect?
I was cooking indirect with the PS in and a drip pan. I had 4 slabs laying flat on an XL so the ends of the first and fourth slabs reached over the gab between the PS and sidewall.
There's a phrase that I truly beleive in - "If you want something done right, give it to someone who is busy". For industry professionals to offer this to you shows you haven't been resting and have been busy doing something right. Best of luck!