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  • Chef Arnoldi,[p]A platesetter? Where is the platesetter?[p]What would you slow cook on the mini without having to constantly open it up and add lump?[p]Pardon the curiousity, but I also have a mini, which I'm about to go fire up and throw hot dogs o…
  • Kip,[p](grin) You should have seen it way back when I was "experimenting".
  • mad max beyond eggdome,[p]I have the butt rubbed down with some Jamaican jerk seasoning, and brushed it with some mustard.[p]The brisket is rubbed with Yum Yum steak seasoning, and coated with a mixture of A1 Bold & Spicy Steak Sauce and horsera…
  • Wardster,[p]Grate temp it is. I just have it poking through the brisket, but over the drip pan so that is doesn't read the direct heat. I cook at between 205* and 210* grate temp.
  • still smokin',[p]I got my egg about 15 months ago, and it took me about 6 of those months figuring out how to get a good brisket, and I mean GOOD!!!![p]I use Stogie's Yum Yum Steak seasoning for the rub.[p]4 tablespoon(s) Salt 2 tablespoon(s) Papri…
  • Kip,[p]On the egg, there is a BIG disadvantage to searing your meat first, before doing the slow cook. After the sear, you have to wait forever for the temp to go down.[p]I sear AFTER the slow cook, and the method works wonderfully. Put the roast in…
  • Big-R,[p]145 degree internal is what you want if you desire a medium cook with very little pink in the middle. From the prime ribs that I've done, I have found that 120* internals were perfect for pink in the middle, while having the meat still done…
  • Seth Howard, since I always have about 5 to 10 people come over, I find that a 5 lb. bag works very nice, because I get a kick out of making too much. Works out real nice for leftovers. I boil them fork tender and drain, and let them dry out a few m…
    in taters Comment by DavidR November 2002
  • Seth Howard,[p]That's a coincidence. I always get asked to my killer mashed potatoes every year, also. How do you make yours?
    in taters Comment by DavidR November 2002
  • The Naked Whiz,[p]I did the test cook in the oven, but since my wife has confiscated the oven on turkey day . . it's the egg.[p]As for the 500/350 method, neither you or I will have any problem. After 30 minutes or so at 500*, (that's adjustable acc…
  • Skipman,[p]Since you like to watch Alton Brown,(I do, too) try his method of browning the turkey after the brining. Roast the turkey at 500* for the first half-hour, or until you're satisfied with the color, then ramp it down to 350*, and put an alu…
  • Tim M,[p]I'm like you on the taste buds thing. I just don't know what keys to look for as far as taste/flavor. For instance, cherry/apple/maple as compared to pecan/walnut.[p]The mesquite, I didn't mention, because I was referring to low & slo.
  • Joel Ferman,[p]I never mentioned Mesquite because I know that you'd never use that on a low & slo. Strickly steaks, and hamburgers.[p]I hear that you're a prime rib man. What would you use for that? I've had people tell me that apple is a great …
  • MollyShark,[p]You'll read many opinions about how to do a brisket. I've done about 20 of them. The first 10 . . . turned out tough and dry . . . almost gave up on it. . . [p]. . . until I learned one very important thing. Do NOT use dome temp on the…
  • Chris,[p]If you don't let the pizza stone come up to temp, the top part of the pizza will get cooked, and the bottom won't. If the crust is getting burned, then you are leaving the pizza on the stone too long. [p]You are just going to have to experi…
  • WudEyeDoo,[p]Texans 19, Cowboys 10. Yeahhhhh!!!!!![p]I'm sorry. Just couldn't help myself.
    in A Comment by DavidR September 2002
  • WudEyeDoo,[p]No, I'm not, but I surely wish I was. It's Saturday morning, and the storm looks like it's blowing through. I'm a life-long Cowboy hater, and I don't care if the Texans go 1 - 15, just so long as that one win comes tomorrow night.
  • Dublin,[p]To brine or not to brine? If you brine, how long do you brine, before it's overbrined. (too salty) What seasonings do you use, depending on whether you brine or not? (that's important) What temp and for how long? (again, depending on wheth…
  • ColaCooker, I always use this setup when I do ribs. I take an elevated grid and 'invert' it so that it hangs underneath, and then foil a 12 inch pizza stone, and it fits perfectly inside the 'hanging' grid. This kind of setup is perfect when you …

  • Charcoal Mike,[p]5 to 6 hours at 250* indirect, turning every 45 minutes works for me. Check the "Buttermilk Ribs" thread.
  • Joel Ferman,[p]Thanks. Believe me, it tastes even better than it looks.
  • QBabe, the buttermilk/mustard ratio is 1 to 1. The bowl you see in the pic has 1 cup each of buttermilk and mustard, plus about 3/4 cup of cayenne based pork rub. you put enough rub in it to make a 'goop". You want it thick enough to not run off …

  • After the fifth turn, I mopped them with Stubb's Moppin Sauce, and let them go another 45 minutes. The finished them with Stubb's Spicy BBQ sauce, and cooked them direct at 15 minutes a side. To say they were delicious, just didn't do them justic…

  • bigmikej,[p]Run it up to 300*, and enjoy the hell out of your Q!
  • E.B.,[p]An 11.5 lb. brisket in 9 hours, at a 250* grid, and it turns out juicy and tender? Interesting! What kind of brisket was it? Select, choice, or prime?[p]Congrats! BTW!
  • nikkig,[p]That's a really good variation. I gotta try that! It sounds like it's way WAY too hot for my wife, but not for me.
  • Nature Boy,[p]LOL! Yeah, that was close one! I don't want him to go through what I went through
  • E.B.,[p]To repeat what New Bob said. When doing a brisket, you should definately cook using grid temp rather than dome temp. Depending on your indirect setup, there will be quite a difference between dome temp and grid temp. Until I started doing th…
  • QBabe,[p]I use the buttermilk/mustard goop on ribs. I've never tried it on spatchcocked chicken. When doing a chicken, if you use TNW's method, you can't go wrong. A juicier, tastier chicken, you never get.
  • QBabe,[p]Clear up some confusion on my my part. Did you say that you wanted to try the buttermilk and mustard goop on spatchcocked chicken?
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