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You guys are hardcore. I know Chris is, but I am surprised that "all" of you dudes are. I love your pre-party, pre-party, before the meet and greet! :laugh:
Enjoy yourselves and I wish I was there, I could hang with you guys, my kind o…
Its hard to put too much charcoal in, but I'm sure you "could" . For low and slow overnighters I fill up to the top of the fire ring. I have gone for around 30+ hours at 230~250 dome temps. Long ago, BGE said you should not fill ABOVE the top of the…
Hello and welcome,
You are using Lump right? Anyway, assuming your egg is assembled correctly, with the lower draft hole in alignment with the fire box hole, you should have no problem getting up to high heat.
Its very simple really: Plenty of Air…
You're kidding me!
I've never known an actual person having a tapeworm, I was beginning to think it was an urban legend!
I'm not trying to belittle you but I actually did not know that it was real! I thought it was more or less an old wives tale …
I've had my Eggs for years and have never added any water pans or such in the egg.
I used to in the ECB but have not anymore. The meat is fine, with lots of moisture, and I've never regretted not using the water pan.
I have injected some hams and …
I would say yes.
Theres no doubt that I would continue to finish it as I'm sure you cooked the outer layer of the meat and from what I'm told thats where the bad stuff piles on.
I've read that trichinosis sp? is killed at 137 degrees in meat, and …
More good vibes and best wishes to ya' Sydney!
Hang it there, and hopefully it will all be over soon.
(I know you're tough, cuz I saw how much your dad made you do in Atlanta.
Hang tough girl.
Ron and Wanda.
I can tell you that if you baste these about every 10~15 with a tabasco type sauce, they will be hot enough for most people. I don't prefer the super hot habanero (sp) type of peppers so I just stick with the louisiana red hot sauce.
Like I said, I don't mean to trash the cookers, it was just "not" what I expected it to taste like. A couple were good, but it surprised me that they all tasted pretty much the same, and the flavors were pretty bland for me and the wifes tastes.
Yep, that sounds like the same as it was here, as far as the tastes were. They 'all' sorta tasted the same with more cumin in some, etc., and I don't mean to diminish they abilility, it was just sorta, like that , I expected better. But it was not, …
I'll be there buddy!
You just let me know when you are there, I can make it! or you can come stay with us?
Looking forward to it man,
Can't wait to be there, it sure sucks here constant snow and cold. One of the snowiest Decembers ever, if…
I have used lots of Cowboy here over the last umpteen years and if I fill the firebox up to almost the top of the fire ring, I have never ran out of lump even after 26 hours. (Low and slow ~ 230-250)
I see no problem for you.
I wish you total happiness and success in your future with lots of great cooks and great times. I don't have any witty sayings or great insights to pass along to you, but we got married in 1968, she was 16, I was 18 and we've ha…
Menards in Kalamazoo has Royal Oak, Lowes in Benton Harbor has Cowboy, Gordon's Food Service in Benton Harbor has Royal Oak, and sometimes their "Restaurant blend" lump charcoal. Meijer's stores carry it sometimes too.
We have no Kroger's here anym…
Ron, I'd love to see it as I have never cooked a flank on the Egg. I tried once a long time ago on a grill and it was tough.
Never tried it again, as I knew I did not know how.
I've heard they're great tho, so would like to try your way.
My dad worked in a factory so we had nothing fancy, but we "did" have a tv with the old rotary tuner that clanked thru each channel. The damn thing would start to "roll" every 10 minutes or so and you had to walk up to it and twist the knob for vert…
Yep, times were different then. Very simple but a lot of fun.
Man, you would have made me think you "were" rich with a smooth set up like on your tv antenna. Ours was usually in dirt or if lucky, sitting on a flattish sorta rock.
But yeah I sti…
I remember almost all of them. It really does bring back old memories of watching a b/w tv on saturdays with only three channels. It was the early 1950's and we had to go outside and turn the tv antennae by hand, as we had no rotor .
Boogie, Congrats on the cook. looks like everything went well.
I spent the last two winters in AZ and would you explain to me what ranchera perparado is? Is it ranch steak? I went to a carniceria and I guessed it was a meat market, but I could not…