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
Ive been using wood charcoal in my BGE since I bought it a year ago, I recently saw kingsford competition charcoal briquettes that say they are designed for both charcoal grills and ceramic grills (BGEs). Has any one tried or used them?
I've tried different brands as well of lump coal, what ever is available, I recently bought a bag of kingsford competition charcoal briquettes, on the bag it said they burn hot and long and are made for ceramic grills. I thought I'd give them a try.
did an 11lb pork butt this weekend, cooked for 11hrs at 250 got an internal of 190 deg. I didn't get the bark like I got on the last one. But through the night my temp dropped. Is it normal for temps to rise and drop during the cooking process?