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Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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BBbrew ·

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  • Tim M,[p]Did you drill new holes for the bottom vent screws (sounds risky), or do you now just attach the new vent with the top screws?[p]My original vent is bashed up a bit and I was thinking of upgrading to the stainless soon.
  • Mop,[p]Ahah! I new there was a simple explaination. I spend a lot of time staring at my egg while sitting on the back deck relaxing (most of the time with beer in hand and egg smoking away) and I have never noticed that it didnt sit in the nest pr…
  • kat,[p]Maybe I shouldnt worry. I hadnt even noticed until recently when I have been doing a lot of egg moving. It just seems like the egg should rest on the bottom cross-bars and the weight of the egg should hold it in place. If the upright suppo…
  • Mark G,[p]If it hasnt been cured then you are in the pork roast category. You can cook it at slightly higher temps and for slightly less time and it will come out fine. Like Juggy says, ther is a lot less fat than a pork butt, so you dont want to …
  • Mark G,[p]As in "Fresh Ham" do you mean the un-cured thigh portion of a hog?[p]It that is the case, then cook it low and slow like a shoulder roast or Boston Butt
  • Wise One,[p]All I know is I now where I stand on the issue and I am very comfortable with my position. I have no intentions of starting any arguments or trying to convince anybody to follow my way of thinking. I am just trying to get people to pay…
  • Jim Minion,[p]You points are well taken. Commercial coking and backyard cooking are two entirely different animals. I would never stray (very far) from position number 1 in a commericial setting. Besides there are specific laws that govern food s…
  • Wise one,[p]Agreed![p]EVERYTHING that we do is a risk. The trick in life is deciding were you stand on the subject and being comfortable with you choice and cooking style. There are four schools of though on the food safety subject (from most cons…
  • Juggy D Beerman,[p]Good info. You are right, but allow me to point out a few of descrepencies when it comes to USDA food guidelines and the art of BBQ:[p]1) You will never find a government guideline that even romotely addresses or condones what w…
  • MikeO,[p]Lets analyze the situation.[p]Stove top Fying: Fuel (oil dropplets) Very Open flame Plenty of oxygen (~21 percent) Very little containment ability Performed INSIDE your house [p] Fying in Egg: Fuel (oil dropplets) Red-hot embers to …
  • RhumAndJerk,[p]A big mess it would be. And I wouldnt want to clean it up. But, if somebody wanted to try it, I guess you could fry in an egg (they CAN do anything, right?). [p]I only tried my turkey fryer once and it scared the bejesus out of me.…
  • RhumAndJerk,[p]A lot of people still fry chicken in a cast iron pot on top of a gas stove. Flames dont get much more open than that. And then there was the time I bought one of them turkey frying setups and boiled 5 gallons of oil on an open propa…
  • Smokey,[p]I think KFC frys their chicken under pressure in a kind of pressure cooker/frier vesse. Maybe the tightly sealed inside of an egg would somewhat simulate this effect?
  • Cornfed,[p]Ummm. Yes, sage is very good. I grow a little sage in a planter, but dont use much of it. Mostly a couple times a year in stuffings. [p]But, try the fennel if you get a chance. Use the fresh stuff (it look like a cross between celery …
  • mike k,[p]I think my wife is watching the Cooking Channel on T.V. to much because last week end she came home from the grocery store with a bunch of fresh fennel. She said, "Emeril and the Malto guy say this is really good stuff………". So I decid…
  • Huck,[p]I definitely would say that I am not paranoid about food poisoning, but I could go on and on about what the government expurts say when it comes to food preparation and safety.[p]Anyway, I am glad that everything turned out O.K. The vast ma…
  • Huck,[p]I would almost hazard to guess that if you heated the pork to 180 degrees before eating, you might be O.K. However, "hazard" is the opperative word here, and since you really dont really know what the temperature was during the middle of th…
  • Hey Spin,[p]I found some boneless, skinless chicken breasts at the grocery store for $1.69 a pound on the way home from work today (I bought 5 packages:). I usually dont buy them prepared to that extent. (O.K., so I am cheap and I buy whole birds …
  • Spin,[p]I guess the only point I was making is that pheasant is a very dry bird and I wouldnt do anything to it that you normally wouldnt do with chicken. If you have problems with chicken being dry (especially the white meat), then you will be in …
  • MickeyT.,[p]I cant give you a specific recipe for pheasant, but you can pretty much treat it exactly like chicken. (Please, no "tastes just like chicken" jokes - in this case it is true). I have a friend who gives me birds quite often (figurativle…
  • J Appledog,[p]Souvlaki! That's the word I was looking for. I am a long way from New York state, but there are a number of Greek restaurants in the Kansa City area that serve it.[p]Basically marinated lamb or chicken on a skewer, usually without an…
  • Char-Woody,[p]It sounds like a fairly typical Mediterranean-style marinade. I am not trying to be a smart*ss, but I dont see what the big deal is.[p]Maybe I am missing something here.
  • Roger (MOP?),[p]I sure have been enjoying it. Last saturday the weather was nice so I cooked 7.5 pound whole brisket. It was done completely in only 8 hours (190 degrees throughout). I couldnt beleive it. I cooked it at 250 degrees and went thro…
  • Char-Woody,[p]I knew somebody would bring up commercial pizza ovens that cook at high temps (~500 degrees). That's what I have always heard and a have a couple of pizza cook books that state this. After burning a few pizzas on my Egg, observing a …
  • Bob,[p]I have only had my BGE for a couple of weeks now and have cooked on it four times in ambient temperatures ranging from about 2 to 20 degrees F. Windchills were in the -20 to -30 degree range during most of the cooking episodes. From my expe…
  • Car Wash Mike,[p]I have been checking them out at the Fireplace and BBQ center at 105th and Metcalf for a few years now, but always balked at the price. A couple of weeks ago, I finally found a used one over on Ray Basso's BBQ board. Turned out a…
  • J. Wilson,[p]I am in Stilwell, Kansas. Low's have been in the single digits for a couple of weeks now. Did a pork but on my BGE last Saturday. Temperature was only about 10 degrees WITH 30 mph winds. I had to put blocks of wood beneath the wheels…
  • Taste Bud,[p]Pork Butt, garlic, majoram, pepper, salt, and cure. Are all you need for authentic Polish sausage. Stuff into casings and smoke at 180 to 200 for 2 to 3 hours over hickory smoke. Gently steam in a large pot to ensure doneness. Then …