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davidm

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  • GrillMeister,[p]By now you know that this is a can't-miss proposition. The butterfly gives you an uneven layer on the grill, so you get some rare, some medium-well, to satisfy everyone, and there's plenty of nicely charred surface area.[p]It's fast,…
  • Lawn Ranger,[p]I've never heard of rubbing with vinegar, but of course there's a great deal of information here about rubbing with mustard, in which vinegar is a major player. I've heard some dispute about long periods in acid being not that wonderf…
  • tstick,[p]I've always been a fan of slow-roasting. Here's how to do it:[p]Season the roast. Cook it at 250 degrees direct until the internal temperature is 110 degrees. Then run the heat up to 450 or so for 15 minutes, turning the roast once during …
  • Peggy,[p]I've found that putting a cup of ammonia in a large plastic bag with the grill, then letting it sit closed in the sun for several hours loosens everything so that it can be rinsed off nicely with a garden hose.[p]This may not work well at t…
  • FrankG,[p]Thank you both for your help. The large is on the way! I love the Internet!
  • Gfw,[p]I'm pretty sure that, originally, the difference between a KC strip and a NY strip was that the KC one had the bone left in. These days, however, the bone is usually gone on both and the names are used interchangably depending on whom you wan…
  • Fairalbion,[p]I think it might be better to cook at 350 until you're getting close to done, and then run the temp up to 500 to crisp the skin.[p]I got tired of rubber-skinned poultry caused by low-temp cooking and hit on a last-minute blast to fix i…
  • Tony,[p]I am in the same sad position! I've been using my large fairly regularly for four years and I decided to nuke a couple of ribeyes a few nights ago. Got that sucker well past the 750 mark and when I opened the lid the gasket caught fire![p]We…
    in Melted Gasket Comment by davidm May 2002
  • dean,[p]I agree with brother Marvin, except I don't think the skin is going to get very crispy at 250 degrees. I'd go with what he says, but kick the temp up to 350 to crisp up the skin in the last half-hour, and consider doing that at 3 1/2 hours, …
  • The Naked Whiz,[p]I have a theory about why you don't have to turn the bird when you raise the grid: the reflected heat off the dome, now closer to the bird, heats the top part at a rate even with the bottom.[p]Just a theory, but it seems to work fo…
  • Buck, Mr. Toad's pork loin is the best I've ever had. It's in the recipe section.[p]Cheers![p]David
  • Walter,[p]Last weekend I did a nine-pound butt that had been boned. Laying it flat, slathered with JJ's rub and mustard, it was done, cooked indirect, in 12 hours, with the dome temp never getting about 260.[p]David
  • Big Murth,[p]Until recently I had always filled up to the fire ring, and wondered why my fires in my large Egg took so long to come up to temp and were relatively hard to maintain at a constant temperature.[p]Then several weeks ago while I was re-re…
  • kat,[p]What a great recipe! Took me a little while to get the hang of softening the tortilla and then not overfilling it (my constant tendency), but it was just wonderful! Thanks so much for the link.[p]Cheers,[p]David
  • Thanks, kat and nikkig! Just what I was looking for!![p]Cheers,[p]David
  • Earl,[p]You know, I was going to, but I was so surprised to see that beast done that I plumb forgot about the photos![p]The bark was very good; some of the edges seemed a little dry at first, but shaped up nicely when they were mixed and sauced. The…
  • Just pulled the beast, and it came out great! I think the butcher must have pulled out a great deal of the interior fat when he boned it, because there was remarkably little waste. Or maybe all the fat rendered out on its way to 206.[p]Either way, i…
  • mvernon, here it is. It's in the recipe section, too, under Elder Ward's pulled pork.[p] 1 C white vinegar · 1 C cider vinegar · 1 Tbs. sugar (Hawaii style when you can) · 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or mor…
  • MPeace,[p]The link didn't take. The URL is http://www.tm52.com/bge/
  • MPeace,[p]You want to go to Tim M's wonderful site. The link is below. There's also a thread from earlier, just a few posts down.[p]Cheers![p]David[p]
  • Tim M,[p]I see an 8" Lodge cast iron trivet on the Lodge Web site. Will that do for a large Egg?[p]Thanks,[p]David[p]
  • Shelby,[p]...what's an oven...?
  • Hooter,[p]I've smoked turkey breasts at temps from 250 to 350. Just keep the Polder in and take the breast off the heat at 165 degrees internal. I use a raised grid and cook direct. Some folks like to go indirect.[p]Don't worry about keeping the smo…
  • char buddy,[p]I don't think searing holds in the juices, either. I think it makes the roast a little more appealing before you slice it, though...[p]Cheers,[p]David[p]
  • Don,[p]Hang in there; you're doing fine! Remember, the slower you go the better it'll taste. Depending on the distribution of fat and bone (if it has one) a butt can take up to 2 1/2 hours/pound, although mine have usually run closer to 2 hours/poun…
  • char buddy,[p]An alternate way to sear the outside is to do that first, in a pan on the stovetop, then take the roast out to the Egg to cook at 250 degrees. If you're doing it indirect, you might cook it to 110 internal and then open the vents to le…
  • Kevin Klostermann,[p]I avoid the problem by not turning the bird at all. I just leave it, skin side up, direct at 325 until it's done. Always works for me...[p]David
  • Rib-Rob,[p]I never flip or turn my spatchocked chicken. In fact, I run it at about 450 degrees (takes about 1 1/4 hours for a 7-lb roaster) 'til the breast is a hair over 160 and then take it off the heat and let it sit, covered, for a half hour.[p]…
  • ColoradoCook,[p]I think the best place to stick your probe is in the thickest part of the meat and as far away as possible from the fattiest parts. The point section has much more fat, and that could be what's giving you a less-than-accurate reading…
  • WJS,[p]I think I'd marinate it and grill it hot until medium-rare or so, then slice it thin across the grain.[p]It would probably also be good cubed for chili, if you have enough of it -- say two or three pounds.[p]Good luck![p]David
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