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EagleIII ·

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EagleIII
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  • Beef Ribs....had too many ribs to lay them flat on the grate, so packed them on edge in a rack, which essentially squeezes them together like sardines.  That CAN work if you factor in MORE time since they are all squeezed together.  As you might gue…
  • I am relatively new, but have done enough Ribeyes to ALMOST master the Reverse Sear.  I have done both the standard sear and the reverse and I prefer the reverse.  You will probably get a mixed set of responses on that, but as I said, my personal pr…
  • I will attest to the performance of Steel Plate over a standard pizza stone.  I have several stones and do like them, but prefer the plate steel now.  I bought my steel plate probably 5 years ago from a Scrap House, 17" Square, cost was about $15, f…
  • I see no issue, especially if you apply a liberal dose of (amber colored) anti-freeze, also known as the Bourbon or Scotch of your choice. That of course is applied to the cook!
  • I picked up my first CI skillet a couple months ago at a garage sale. It was an old lodge 12". The lady selling it said it had been her grandmother's and went back about 60 years. Asking price? $2.00. Sweet!
  • @Carolina Q, thanks for the answer regarding pasteurized vs ultra pasteurized. I am going to give this another go!
  • @RRP, Awesome! A long time ago, I tried a diff recipe. We failed three times. Ended up with what looked like cottage cheese all three times. We thought maybe our milk was ultra pasteurized....BUT I am not sure, how you tell if it IS or is NOT ultra …
  • Awesome!!!
  • I will admit...this will be my first whole turkey on my LBGE.  I have smoked turkeys for the last 25 years on an old bullet style Coleman Smoker, as I never had a BGE until this past July.  I have smoked almost everything possible - except for a Tur…
  • I will say, I love a good Tri-Tip. What I have done, is get the egg to about 300, reverse sear to 115, then pull your Tri Tip and cover with foil. Open the vent on the egg, get egg temp to 700 or so and put your Tips back on to sear. This will only …
  • All the tips here are accurate. The Thermapen is worth every penny, but I will say, they do offer two separate models...one backlit, and one not, as you found out. When I went to the Thermapen website to order mine, I researched both models on the …
  • I have done a clean burn on my LBGE and just held them temp to 900 by adjusting the lower vent just a tick.  It burned for 2 or 2 1/2 hrs and came out white and whistle clean.  By holding the 900 degrees, no harm to the gasket...
  • Agreed...JB Weld is the way to go.  I broke off one of my PS legs when I tried to carry a hot PS too far from the egg and the heat went through my $10 Welding Gloves.  I had to put the PS down a little faster than it liked and one leg snapped off.  …
  • The Marietta, GA H.D. store shows 37 ea 17.6 lb bags RO in stock for $12.97 ea, which is 73 cents a pound.  My local Wally-World only ever has the 8.8 lb bags for $6.97, which breaks down to 79 cents a pound.  Soooo, greater convenience of the 17 lb…
  • In a pinch when I felt I was out of smoke, I added a couple chunks of wood through the bottom vent and pushed them further in with the ash rake.  That way - you don't have to open the dome and believe it or not, the chunk has no problem catching and…
  • So does he get samples?
  • I did nearly the same last weekend...carmelized a bunch of onions in one of those disposable aliuminum trays right on the grill, then added a couple beers to the tray.  When the beer and onions came back up to temp, dropped in the brats and simmered…
    in brats Comment by EagleIII October 2013
  • I have been using marinades to baste for years, and yes it is safe....BUT...you MUST boil it.  I usually pour the marinade into a pyrex glass measuring cup (2 cup size) and stick it in the microwave till it boils.  So long as you boil it, you should…
  • I think @Dfishel wins: "I beat my meat like it owes me me money...."
  • That looks INSANELY good!  I have not tried a brisket yet, but you have me inspired to try it this weekend maybe!
  • Hey, us Droid types need one too!!!  
  • Boo-yah....that looks awesome, and I am loving that cornbread in the CI Skillet.  Speaking of CI, I picked up a large CI skillet at a garage sale this weekend for $2.00!!  I am thinking Skillet Cornbread this weekend!
  • Awesome, and the yard is a work of art as well!
  • Mavericj ET732.  Has been very reliable for me and very handy to have as you run around the house or kitchen pulling togther the rest of the meal.  I have never had a problem with range from the sending unit and I do wrap the end of my probe in foil…
  • LOVE me some Bad Byrons!  I was intrigued the first time i bought it by their adding the Chipotle in there.  Adds a nice bit of heat...but not too much.  I do not agree with too salty - but to each his own(!) and that is what makes the Egging World …
  • I am admitted relative Noobie, only having my Lg since July...Having said that, I have used Cowboy, hated it, like many others for too many small bits and pieces.  Also used the BGE brand....great quality, large pieces, but costly.  Currently using …
  • What about a Tri-Tip?  That is, if you can find them at your local market...Costco has them, as I get mine there all the time...they come two in a pack there.  Relatively short cook.  Marinate in Oil and Red Wine Vinegar for a couple hours(or howeve…
  • @pirates21, I live in Atlanta, which seems to get its fair share of rain. If the skies threaten to open up on me, I put up one of those pop-up canopies. (because I don't have a fancy table with an umbrella!)
  • Sometimes I use a Looftlighter, sometimes I use a Weber Chimney. Both work equally well. Good luck!