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Chef Amy

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  • Car Wash Mike,[p]Hey CWM! I did a standing rib roast from McGonigles last night - don't ya LOVE that store? Their fresh Italian and Polish sausage is the best I've ever had and I'm a butcher's daughter so that's a lot to say. I drive 40 miles t…
  • Tim H., I did some yesterday for the first time. Rubbed them the night before. Used a little mesquite and plum for smoking. Cooked them indirect about 220 for 3 hours unwrapped, 3 hours wrapped in foil and 2 hours unwrapped. I lathered them wit…
  • The Naked Whiz, I'm doing the ribs early in the day (3-2-1) then raising the temp to do the chickens. I guess I'll have to get a grill extender sometime during the day or stick to 3 of them. I have only 1 large.
  • JK, I didn't remove the breastbone, only the backbone. I pressed it down to flatten it before cooking. Once cooked, I simply took a knife and cut the bird in half along the breastbone and served it in 2 large portions.
  • JohnBBQVisitor, I've tried other smokers and none can keep a temperature as steady as the egg. That appeals to my lazy cook side - get it to temp, throw the food on and walk away. I wish I had found this years ago. If you aren't convinced by th…
  • Ryan, I made a ham the other day and rubbed it the night before with a pretty hot peppery rub. The rub penetrated thru the ham. A bit to hot (but I'm new at this also). I've also done hams where I've rubbed before throwing on the grill and th…
  • New Bob, A capon (or castrated chicken) is supposed to be tendor, since after the operation, they tend to get fat and lazy. My dad (the butcher) tended to bring home capons over regular chickens for roasting since they are more tender. Never trie…
    in Capon Comment by Chef Amy June 2003
  • Nardi, I have a great salsa recipe that I have previously made with oven roasted tomatoes. Bet you could do the same technique in the BGE. Here's the recipe (my original creation) from our family cookbook:[p]Fresh Caliente (Hot) Tomato Salsa [p]…
  • The Naked Whiz, Why not the rice on the egg? I made the recipe from the Smoke and Spice cookbook.....the texture was great, although the smoke flavor overpowered the rice. Next time I make it I will add something sweet such as apples and a touch…
  • Horn Dog, Haven't tried it, but have an opinion on the matter....[p]The BGE is fundamentally a wood fired oven. If you overpack an oven, you need to lengthen the cook time. Also think of the cook time on a stuffed versus non-stuffed bird - you al…
  • Jeff J, Another easy pizza dough (for those that don't have the deli version) is frozen bread dough - thaw per instructions, flatten, let rise slightly and top with your favorite toppings.
  • Jersey D, Fajita's are usually thin slices of meat (flank or sirloin), marinaded for days then seared over a hot flame. I'm thinking that you are trying for pork tacos rather than true fajitas.[p]I've never tried pulled pork burritos on a BGE, bu…
  • bigmikej, I marinate them for an hour or 2 in fresh squeezed lemon juice, a light olive oil (equal parts) and lots of fresh crushed garlic (quantity to your taste buds). Skewer, then cook for just a couple of minutes on high heat.[p]Another simple…
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