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AZ Geoff
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- AZ Geoff
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Memphis, Crumple up some newspaper amd use it to fill up the space in the cooler. It helps keep it hot.[p]AG
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Retired RailRoader, Those look great!! I did some ribs for my first time 2 weeks ago (using the same method that you used) and they were great!!!!!! Looking at your ribs makes me hungry for more!! Guess I will do some next weekend!![p]AG
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Scott in KC, Here is an online source. [ul][li]cast iron grate source[/ul]
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MH, Could be more than one!! My wife just said she thought there was about 10 pounds of meat!!!!!!
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James, That makes my mouth water!! It looks yummy!! Enjoy! AG
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David, It doesn't take longer for 2 butts. Just figure your cooking time for 1 butt of the size you are doing.(I try to get both of them about the same size) I have cooked 2 at a time - pulled them at 195. I wrap them in foil and then wrap them …
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BGEWDE, I drove by one of those Weber restaurants this summer in Chicago and they have a GIGANTIC Weber grill in front of the place!! Maybe we will see a REALLY BGE !!!! Az Geoff
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RRP, I do mine at 400 degrees. Seared them direct (T-rex style).[p]Then finished them indirect - pulled at 145 degrees. I have done them twice this way and they were yummy!!![p]AZ Geoff
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Moses Porterfield, After searing steaks, I use the ceramic "rain cap" that came with my Egg. Close off the bottom vent and use the rain cap and it cools off pretty fast.[p]AZ Geoff
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gdube16,[p]Here is one.[p]AZ Geoff [ul][li]raspberry chipotle pork tenderloin[/ul]
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BillT, Look below at my pork tenderloin post!![p]AZ Geoff
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JSailer, I like Nature Boy's Maple Salmon. You can't beat it!!! AG [ul][li]Maple Salmon[/ul]
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Yazoo, Pulled pork tonight!!!! Maple Salmon last night!! Wife's Birthday is this week and she said she would like to go out to dinner for her Birthday - but she can't stand to pay for a meal when we can make such great things at home on our EGG!!…
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Cindy, Last year I just used an ice chest. Threw in some ice cubes to keep it cold and left it in the garage. Worked out great![p]AG
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chuckls,[p]This is really great for an amateur like me who hasn't done ribs yet!! Makes me want to rush right out and dtry some ribs!! They look elegant!!! Thanks much!!!![p]AZ Geoff
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Mike in MN, Thanks Mike - my neighbor is having his dept. from work over to his house for a Holiday function. He asked me if I would mind doing the PP for him. I just wanted to be sure and make sure he doesn't run short!!!! Thanks again!!![p]AZ …
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daddy g, Try using some "Cowboy" brand lump - it's not rated very high, but we find that it does not give much smoke flavor at all.[p]AZ Geoff
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Marine Cook, Pulled Pork and 24 fresh rolls for sandwiches!!![p]AZ Geoff
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steve s,[p]Forgot the link!! [ul][li]spatchcock chicken[/ul]
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steve s, I just did 2 spatchcock chickens last nite. They were great!! And so simple to do!!![p]AZ Geoff
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Marine Cook, Kind of makes you not want to go out anymore for a good steak!!! Hard to match what you can cook at home!!![p]AZ Geoff
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Nature Boy, I had some sweet corn, watermelon and cantaloupe bought - but I never got the chance to get them out!!! My youngest son was on his way to high school football practice. (he is a big lineman) My oldest son was on his way to a BBQ at hi…
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Glenn, The wife says we did at about 350 or so. Takes about 15 minutes per pound. Cook to about 130 for med. rare.[p]AZ Geoff
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Glenn, I have done a few of them. As I recall, I did them indirect with a drip pan underneath (I put some white wine in the drip pan) I brushed olive oil on it and put some kosher salt on it. I don't remember what temp I used but don't overcook i…
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Mark, You will have to click on "accessories".[p]AZ Geoff
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Mark, I have bought stuff from these guys - never had a problem. Prompt delivery too.[p]Az Geoff [ul][li]hearthside[/ul]
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Smokin Joe, I did the fork test at 185 - didn't seem right. Let it go til 195 - seemed right. Pulled it at 195 and put in ice chest. Can't wait to try it!! Thanks to all !![p] AZ Geoff
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Ranger, I gotta agree with James - try to "sneak up" on the temperature. It took me a few times and advice on this board to figure it out!! Use a polder and don't overcook your beef!! We usually olive oil it and kosher salt it- then go 300 degree…
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Kayakjack, I am a beginner, but I have done 3 pulled porks - cooked them all to 200 degrees, and they were great!!! Good luck!![p]Az Geoff
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Joanne M, Although it is not rated too good on TNW lump tests, we use "Cowboy" brand lump if we don't want a smokey flavor. Seems to not give much smokey flavor at all!![p]AZ Geoff