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  • Charly,[p]I tried this a few weeks ago and it worked fine. The ribs were sliced butt, about 1" thick; I cooked them direct at 250 dome (230 grill) for not quite 3 hours, flipping midway. Next time I'll cook a bit longer for a little more crunch, b…
  • Gfw,[p]Beautiful. I did a batch a few weeks ago, using one of your River City variations. It won me big points with the new boss, who's sampled lots of jerky and said this was the best he'd ever tasted. [p]Thanks again, o jerky guru![p]Cathy[p]
    in Thanks CWM Comment by Cat January 2002
  • Nature Boy,[p]I spent a lot of time pondering & measuring all this with my engineer buddy. Since then I always monitor grill temp, because in my experience the relationship between grill & dome varies a lot - depending on setup (direct or i…
  • Cornfed,[p]Central Park doesn't offer much in the way of smoking woods either, and the chips available here are too small and ridiculously priced. [p]I order chunks from Outdoor Home (BGE dealer in Missouri) - good size, nice variety and the shippi…
    in Pellets Comment by Cat January 2002
  • RhumAndJerk,[p]Cool idea - thanks for the tip. I figured the foil was to keep the pellets from burning too fast.[p]Cathy
    in Pellets Comment by Cat January 2002
  • Mop,[p]The flavor is light and clean - not as rich as apple, cherry or wild plum. I tried it on salmon, and think it would be nice with other fish and poultry.[p]For me, pellets are a convenient way to sample woods I'm unlikely to encounter otherwi…
    in Pellets Comment by Cat January 2002
  • Jim R,[p]Do you mean the BBQers Delight wood pellets? If so, make a small foil pouch to hold them, poke a dozen holes in the top and set the pouch on lit coals. The smoke lasts maybe 30-45 minutes - fine if you're doing fish or something else that…
    in Pellets Comment by Cat January 2002
  • Stogie,[p]I've been using brisket, but will check out top/bottom round. Last time I used sugar maple for smoke, and was very pleased with the result.[p]Cathy
  • Stogie,[p]Thank you! Two months ago I lost the link to your page (OS reinstall) and couldn't remember the name. [p]Excellent site. I'm going to try the toothpicks next time.[p]Cathy
  • Stogie,[p]My dear departed Q mentor (not an Egger) was of the hold-that-plateau school. I've done tender, juicy butts that never went over 170 internal. He also taught me that heat transfer happens by inches, not by pounds...and that it's good to …
  • DavidR,[p]It's fine to let it sit in the fat. The drips aren't that excessive; I just use the pan to avoid flare-ups. [p]Save some for lunch tomorrow. I almost like it better cold than hot![p]Cathy
  • Doin' my best, Chris...same to you!
  • sprinter,[p]And all we did was offer David conflicting advice! Oh well, there are many paths to the same result. (Truth be told, I'm too lazy to drag out the plate setter most of the time.)[p]Cathy
  • Nature Boy,[p] Well, no records set...but close! Hope all's well.[p]Cathy
  • DavidR,[p]No need for the plate setter. I just put the loaf on a shallow foil-lined pan to catch drips - this meatloaf releases a LOT of fat - and set the pan right on the grill.[p]Cathy
  • J Appledog,[p]I found the recipe online. A minor typo: in step 4, it should read 'add TO the eggplant pulp.'[p]I use smoked Spanish paprika (the hot kind) instead of jalapenos, and thick Greek-style yogurt instead of the drained domestic-style. I a…
  • J Appledog,[p]But of course! I'll post it tonight or over the weekend.[p]Cathy
  • J Appledog,[p]Absolutely! My family makes a very simple chopped eggplant (Romanian in origin) - a little oil, finely chopped onion, salt & pepper - that's even better with Egg-roasted eggplant.[p]I also have a tricked-up Turkish version that in…
  • char buddy,[p]DUDE? Wow, this cold is worse than I thought. ;-}[p]We're hanging in there. NYC is getting back to normal, and the restaurant biz (major fun) is picking up a bit. I brought the boss some Egged beef jerky...he's still raving about it.…
  • Hey Char ole buddy -[p]If the eggplant is to be sauteed, salting first seems to cut down on the amount of oil it absorbs. But I don't bother salting when it's cooked on the grill. I've never had a problem with bitterness as long as the eggplants a…
  • Painter,[p]Thanks! I'm working hard, but enjoying it. Have a terrific holiday.[p]Cathy
  • Thanks, Chris! Same to you, Lan & the twins.[p]I'm thinking pulled pork for Xmas dinner...
  • EJ,[p]The article no longer seems to be available on the San Francisco Chronicle site, but I found it here (an invaluable resource for barbeque in general).[p]Happy holidays to all -[p]Cathy [ul][li]Ready for Brine Time[/ul]
  • drbbq,[p]I'm with you and JJ (hiya, Bro) on ole Smoky, but he's only cited once in the FAQ that I know of. There's a lot of gold there ...and some colorful characters to boot.[p]Along with McGee, check out Shirley Corriher's 'Cookwise' and Russ Pa…
  • Q.N.E. tyme,[p]I've done several chickens (brined, usually) at 220 for 6 hours. Like your 10-hour bird, they're very juicy and fall-apart tender. The skin gets slightly crisp: not the bronze crackle of a 350 degree roast, but not grey rubber. [p]I…
  • Hi Carey![p]Thanks for the b'day wishes. Hmmmm, let's see, 29....sorry, I can't remember. You know how it is at our age. ;-}[p]Cathy
  • WudEyeDoo,[p]Start narrowing the lower vent when you're 50-75 degrees below your target temp. The key to a steady low & slow fire is to start small and sneak up on it gradually. I usually put a butt on when the dome temp is about 170, and let i…
  • Sorry, long day...I fridge them after wrapping in foil, but let them come to room temp before reheating.
  • JimW,[p]I do the same: whole racks, meat side up, heated at 250 until they're hot but not sizzling. I don't sauce my ribs and they've never tasted reheated or dry - but sauce surely wouldn't hurt![p]Frank, you might want to stop the initial cooking…
  • djm5x9,[p]It probably would have been okay if I'd been cooking low and slow, but I do lamb at 350.[p]Once burned, etc.[p]Cathy
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