'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
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!
@dougbacker, @Skiddymarker - I've seen a lot of posts saying the probes fail on the Maverick and that they cannot handle the high temps for turbo cooks. Do the probes on the Cyber Q or Thermoworks devices handle the high temps?
@NJ_BBQ: The way I do it, there's only a rest long enough to ensure your grate is preheated. In my case, I set up CI, then PS legs up, then standard grid, so the CI grid on which I sear is already pretty hot when I pull t…
@Que-N-Brew - sorry cannot add anything here but am wondering how you can cook direct with bacon without causing a grease fire within the Egg or at the very least having a lot of bad smoke from the drippings.
I'm in Maryland. The conventional wisdom seems to be that the more southern you are, the cheaper they get. Your theory of being cheaper in the south may be right. Here its $1499 for an XL, nest, shelves, PS, 1 bag BGE lump, deliv…
By soft, do you mean the met itself or the bark. My meat is usually soft due to the juice internal. When you FTC that long, the bark can soften up in my experience. That being said, the mustard is not causing the issue. And I wou…
Here is the visual guide that SmokeyPitt passed on to me when I first got started. I have a better feel for it now so I don't refer to this any longer.