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  • 12-PACK,[p]Yup, do 'em all the time. Get the medium chokes, about the size of your fist. They're the best. Trim the outer leaves off, cut off the top half inch or so, peel the stem with a veggie peeler. Then cut the choke in half down the middle. Sc…
  • Robmiester,[p]I swear by MAPP torches. They are fast because you can light your coals in multiple places, you barely have to fuss with the coals left from the previous cook, an $8 bottle of gas lasts for EVER, they have many other uses, take up mini…
  • Gloria, All right Gloria, I'm a complete rookie (I've done one butt) but on my maiden voyage into the realm of TRUE BARBECUE, my dome never exceeded 225F and it actuall spent the first 7 of 10 hours at 200F. I pulled my butt out when it reached 201…
  • swburkle, Open both vents all the way and use more fuel and you WILL get your BGE hotter than you want, blieve me. 1000F is easily reached, if you so desire.[p]
  • Thanks Aron. No, I've never "punched down". I just use it after 24 hours and it naturally deflates when I shape it. Regarding freezing: good questions (which just means that I can't answer them). I seldom have leftovers because the dough is great …
  • IQ, 1 cup of milk (100 degrees F), 2 tsp Kosher salt, 1 tbsp yeast, 1 tbsp sugar and let it bloom for 10 minutes. Three cups of bread flour in a stand mixer and slowly add the milk/yeast slurry until the dough comes together. Knead with dough hook…
  • DrEgg, You must make your own dough! It's too easy. Getting it perfect is difficult… but here are a few things that may help.[p]Keys to good dough: 1) Knead the hell out of it. I go at least 15 minutes in a stand mixer with a dough hook. 2) Chill…
  • sean, I'm sure it would be welcome on a pizza... I'm thinking gouda and a sweet sauce, maybe some red onion and sliced olives.
  • Puj, No clue dude, sorry. I don't really time stuff... I guess I should for referance. I do my pies using a visual inspection only.
  • Puj,[p]Bottom was nice. I used a pizza stone on the top grate and a terra cotta (sp) dish on the bottom grate as a buffer. 350 dome, I think.
  • Marvin, What do you do with the lamb shoulder? Pull it? Slice it? How much do they typically weigh? Is there a lot of fat?
  • RhumAndJerk,Oh MAN... I've tried this paste/rub several times and it is fool-proof. Highly advised. I usually TRIPLE the amount of mint though. Also, due to the high sugar content, apply this paste no more than an hour before you start your fire. I …
  • Jeff J,[p]I bought the medium. My local dealer previously carried the medium AND the large but then decided to stop selling the medium. As such, their remaining stock of mediums went on sale for half the price of the large. I love my medium BGE more…
  • KennyG, $11/lb? You're a thief! It pays, or saves, to know the right people... what do you pay for a Porterhouse?
  • nikkig, Yeah, I'm gathering that I need a 'stone. I appreciate the input. I used two grates that were 90 degrees opposed so the spacing was "finer" than the stock BGE grate; nothing fell through. I did use a difuser, much like your plate setter, fo…
  • Shelby, The cooking temp for both pizzas was 375. For the indirectly grilled pizza, I used a device similar to your plate setter and placed the pizza directly on a fine-mesh grill. The directly cooked pizza was cooked perfectly, I just didn't like …
  • kosmo,[p]I use fillets, skin on, pin bones removed with needle nose pliars. Soak in a mixture of soy sauce, salt, brown sugar, honey, sesame seed oil. Then I add water to dilute this slightly. This should have the saltiness of sea water and enough s…
  • Hammer, smoked albacore tuna
  • bigmikej,[p]Where do you get your venison? Are you a hunter or do you get it from a butcher? Custom order? I need some bad...[p]
  • WudEyeDoo,[p]Roasted Red Bell Pepper One medium pepper makes enough for two servings and this sauce is ideal for firm white fish like Halibut, Sword or even Albacore. Quarter (lengthwise) and de-seed a ripe red bell pepper and roast it to a state …
  • Freak,[p]Do you mind sharing your jerky experiences? Thickness, time, temperature, marinade, particular cut, etc...[p]Thanks
  • Chuck, Looks awesome. Why did you cut them first?[p]
  • Hammer, Friday night it was a bone-out leg-o-lamb with a mint/garlic/mustard paste. It was served with asparagus, saffron risotto and scratch biscuits. It was the third cooking session on my new egg and I'm still getting adjusted to the switch from…
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