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  • Nice cook! 
  • Awesome! I'm going to try the pizza shrooms on shitaake, what a great idea! Thanks!
  • Nature Boy said: Fresh is key with fish! Looks like it was cooked righteously. Thanks for your choice of seasoning! Cheers! Chris Thanks for making it! It's so perfect with salmon and alder smoke. 
  • Wow! You gotta post the recipe for that, please, looks fantastic!
    in Gyro Night Comment by Basscat October 17
  • Bulitt said: SmokeLife said: Looks great. What temperature were you at, and how long? .....and did you let the skillet get hot before you put the pizza in or did you make the pizza in the skillet and then put in the egg cold?  Any n…
  • I usually do loin backs, they are leaner, but spares are great too. I like to keep it simple, rub with whatever rub you like, or just salt and pepper is great too. I often add a little celery seed for a little zing. The on the Egg, starting at 230is…
    in Ribs Comment by Basscat October 9
  • Botch said: !  I've seen recipes for roasting the flour in an oven, rather than on a stovetop, will try that someday but haven't yet.   Hungry for gumbo now!   I did the roux in the oven following Alton Brown's recipe, basically 350 for …
    in Gumbo Comment by Basscat October 5
  • PASmoke said: Looks like Chicago to me....Great job! I'm going to give the deep dish a shot sometime this winter.....Can I ask what your temp was and how long you cooked it? Actually took longer than then the 12-15 minutes in the recipe. W…
  • Looks fantastic!
    in Gumbo Comment by Basscat September 28
  • Jupiter Jim said: Looks awesome! what dough did you use? Followed this recipe:
  • Hawg Fan said: Nice looking cook.  What's the mesh grate you're using on top of the Egg grate? It's a silicone grill mat, think I got it from the BBQ Guru folks years ago, don't know if it's available now. It's great for these, delicate fi…
  • bgebrent said: More details please? Cooked up a sauce of bacon grease, butter, maple syrup, apple cider vinegar, and few other things to glaze the ribs with at the end of a 5 hour cook. Made it up as I went along, will change a few things …
  • Yes, platesetter legs down on cast iron grid, pizza stone on Egg feet. 
    in Lasagna Comment by Basscat September 13
  • Loin backs, 5ish hours, spares, 6ish. Almost always works for me. I don't fret over them much anymore as long as the temps are good, and am usually happy with the results. Yours look great!
  • Yep. I have a Sabre.
    in Lasagna Comment by Basscat September 13
  • Cow Lick is awesome on brisket. I have not tried the others.
  • SSN686 said: Morning Basscat: " was the Game On?" I like it. Tried it on a pork chop a few days ago and this. Coffee, cumin, and little kick, nice blend of flavors. I'll definitely be buying a bottle when it comes out, and looking …
  • Nothin' much to tell, pretty basic. Some ground grass fed beef, a couple J-Ville Italians, some Italian spice, onion, garlic, bread crumbs and an egg. The smoke makes them special.
  • I just make a drip pan with HD Foil, just roll up edges enough to cover the Platesetter.
  • Believe me, Mattman, I've had chicken every which way, had my Egg for nearly a dozen years. But I've not tried a true 225 L & S before, so I did. Always playin' with it, that's why the Egg is so much fun.
  • Thanks. I'm in it for the meat, not the skin. If I was real concerned about skin, I'd be cooking duck. But this got close, I think with some playing around with high temps at the end, or maybe even cheating with a broiler, I could get some pretty go…
  • Works great with the grate, but I'll probably try it without sometime too. Seems like a really good addition, but just got it this afternoon, so I'll have to play with it for a while before I am totally convinced.
    in New Accessory Comment by Basscat May 5
  • On the Big Green Egg BBQers group. 
  • I used to skin them but found I much prefer the texture and taste when I cook it skin on and down the whole time, raised direct on the Mini. The blood line is easy to eat around, and I haven't noticed that it changes the flavor of the meat at all.
  • I have a little cookbook from a lady in Cozumel, but recipes abound on a Google search. Basically a marinade of achiote (ground anatto seeds), garlic, sour orange juice (or a mix of orange and lime), and a little cumin, salt and pepper, then proceed…
  • Raging River and a little olive oil, raised direct on the Mini for 20-25 minutes at 275-300ish, until it felt like it was done, didn't check the internal temp.
  • Hoppin' John is a traditional New Years dish, this one from Emeril is easy and good...
  • It's Lodge cast iron, got a 3 pack of small ones, oval, round, and rectangle from Amazon a while back. Pretty handy.
  • Grillin_beers said: I'm pretty sure you can't get those in SC so I will have to trust you that it tastes good. What do mini octopuses run these days? Oddly enough, we've got a pretty good Fish Monger here in the middle of the Ozarks, a…
  • Recipe I used had me blanche the critters in boiling water for about a minute, then rinse in cold water to stop the cooking, and put in marinade in the fridge for a few hours. Then on the Mini for about 3 minutes each side. I served them over pasta …