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Bob V

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  • I have had mine on a wooden deck for over ten years. However, I have the Egg sitting on a concrete stepping stone that is 3" larger all around than the bottom of the Egg and I have the stone sitting on the three original Egg-legs. That gives the sto…
  • One other thing - canning has kinda gone out of style in the US, so after you do your research if you look at thrift stores or yard sales you'll find *lots* of them. They aren't the glitzy new ones and you have to check that they still have the weig…
  • As Vidalia1 said, this is the way to go. All credit to the BGE genius on the forum who figured this out the first time. We stand on the shoulders of giants. Using this method you can keep the smoke under 100F if, for example, you're trying to smo…
  • I don't have the 5", but have two Tel-Tru's to cover different ranges, one for lower fires and one for blazing. I like the Tel-Trus and their reliability, but all this accuracy is really a judgment call anyway. There is about a 50 degree differen…
  • Gotta tell you - my son's old scoutmaster had a squirrel problem and caught one with a trap like yours. Being an inquisitive sort, he used paint to put a couple of unmistakable yellow marks on the SOB. Then he took the squirrel over the river, acros…
  • Let me recommend these guys for all the kitchen weapons you need for making sausage: http://www.butcher-packer.com/ They make some great brines, too. Bob V
  • should have been up a level - sorry
  • What Whiz said. I *highly* recommend Cliff's Meat Market in Carrboro, right next to Chapel Hill. Cliff is an old-time butcher who not only can do almost anything for you, but takes an interest in how you're going to cook it. If it sounds really good…
  • I owned a medium for many years and then upgraded to a large. My impression is that the large comes up to temperature faster than the medium ever did, though I've never been scientific about testing that. All in all, even though we lived with a m…
  • Once it hits 165 it has pretty much absorbed all the smoke it is going to absorb. I've found that if you need to hurry it along at that stage it isn't going to hurt the meat at all. At least so long as you wrap 'n' rest. That way you know the colla…
  • Read through the rest of the replies, and no one asked this question: what temp are you cooking to? If you are cooking at 250-275 and pull at six hours, your average-sized butt probably isn't even at 160. Most people cook their butts to 195-200 b…
    in BARK Comment by Bob V July 2009
  • Grill Sergeant - The flashbacks are caused by the addition of oxygen to uncombusted gases inside the Egg. The way to make sure you have no flashbacks is to vent the gases before opening the dome - as Midnight Smoker says, open the bottom and remo…
  • Great discussion of Puerto Rican uses for plantains - I used to go down there on business a lot, and found that the plantains (tostones) would come as a side dish with almost everything, but they would always ask whether you wanted green or sweet…
    in plantains Comment by Bob V July 2009
  • Bill - Canadian bacon is a regular feature in our house. Let me recommend these guys for brine/cure as well. Their "Hickory Cajun Bacon" is extraordinary if you like bacon with a kick, almost like andouille. The brine comes with a rub for the loi…
  • We love grilling pineapple! I'm gonna suggest something that is going to sound like a complete turn-off, but you have to try it. This comes from Steve Raichlen's Barbecue Bible. One natural source of an MSG-like flavor enhancer is nuc mam, the Vi…
  • dayzed&confused - I'll cook them to 155 or so if they are going to be for sandwiches and the like and 145 if it is going straight to the table or for recooking, as in Canadian bacon. These loin deals have become a staple around here. We'll…
  • Just as the Egg doesn't heat up or cool down quickly, the moisture doesn't "blow off" until you've gotten some real heat in it. Not dome temperature, mind you, but the ceramic itself. The Egg is a big heat sink. We've had a good amount of rain he…
    in Egg Sweating Comment by Bob V July 2009
  • David - If you look really close at the surface of your Egg, you'll see that the green surface is covered with millions of tiny cracks. This is normal - if you have been using it at all- for ceramics that go through any sort of heating and coolin…
    in Egg Sweating Comment by Bob V July 2009
  • Again need the stress the difference in how you make fires between an all-out leave 'em all open steak sear and a low and slow for pulled pork or the like. For the high temps you start from the bottom: light a double handful of coals, then fill and …
  • rho1640 - I had a medium for 14 years before moving up to a large this year. We bought the medium trying to be cautious buyers, there were only three of us, etc. All the normal rationalizations. In all honesty it worked well 90$% of the time. …
  • Boiling point of water lowers the higher the altitude. At 7000ft water boils at under 200 degrees. The boiling point calculator can be found under "Cookbooks" above. It isn't a problem for most of us sea level or nearly so folks, but if you are a…
  • Brickitall - There are essentially two ways to start a fire, depending on whether you are going hot or low&slow. Naked Whiz has good info in his site about this. The two methods are basically "top down" and "bottom up". Top down is used fo…
    in temp help Comment by Bob V June 2009
  • Lawn Ranger - Your comment about "not growing crops in the front" came up in our neighborhood last year. One of our neighbors has a huge front lawn and turned a small part of it up to make a vegetable garden. I thought it was pretty, was pretty e…
    in OT...Okra... Comment by Bob V June 2009
  • Sweathog already mentioned the Cozy Corner, and let me add my recommendation for them. They also do BBQ'ed Cornish hens, which you won't find anywhere else! Rendezvous is good once, more for the ambiance than anything else. If you've been Egging …
    in Memphis,TN Comment by Bob V June 2009
  • I was on a business trip to Phoenix AZ and had some time on my hands before my meeting. I needed a nomex gasket and thought if maybe I could find a dealer I could pick one up rather than have one shipped to me. Called the dealer in Phoenix and we…
  • Yowsa! Couldn't have done better if you were in North Carolina. Looking forward to you guys creating a whole new definition for barbecue in Canada. Bob V
  • Agree with gdenby - once you hit 190 or so nothing is hurt by opening it up some. It has all the smoke it is ever going to absorb and it has already developed its bark. If you are still planning to eat at 6, open that sucker up to 350 and finish it …
  • Read through the other comments and can only add that most folks wrap the butt in foil and let it rest for an hour or two before pulling, sometimes in a portable cooler (without ice, natch). This resting period allows all the juices that have been f…
  • OttawaEgg - Sundown's advice is good - stop watching the thermometer! There have been numerous discussions in the past on the variability of the time it takes to cook butts. Much of this seems to come down to the variability in the amount of f…
  • That's the one! Thanks much. That picture needs to be stored on the forum site somewhere in a place of honor. It is truly spectacular and an instant answer to the question, "How much can you cook on an Egg?" Bob V
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