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  • A few thoughts=[p]Brining helps keep moisture and impart a bit of flavor. Any of the salt based brines work fine.[p]I smoke mine for about 25-30 mins/lb for a 12 lb bird. Bigger is harder and takes longer to get into safe zone. I do 250 temp to 1…
  • JohnnyH, You gotta be fast when the meat is that good. I have used a traditional BBQ for several years now and avoid doing brisket because of the burn time involved. I would have to get up a couple of times during the night to keep my traditional…
  • The Naked Whiz, Yeah but look at how many bottle caps it holds! That's planning ahead.
  • DobieDad, Thanks, Your filling looks great as well. Definitely bookmarked that one.
  • jiarby, thanks for the reply. I have been reading that I need a place setter or fire bricks. I have the place setter on order. So, if can make a pizza before the place setter arrives, what do I do? Just put the pizza stone on the grill? Is it that s…
  • elder ward, when I said, "take it easy on the Newbie", I meant when I show up an Egg Fest! I am a total Newbie to the World of the Big Green Egg. I have read through a large number of posts, and you guys are GREAT cooks! I can't wait to learn from…
  • elder ward, Thank you for the advice. I will check it out tomorrow morning. What a Great Forum. Not only is the Big Green Awesome, but the Big Green Egg People are Awesome as well. I can't wait to attend some of the Big Green Egg Festivals. Just ta…
  • Haggis, I do have the new Big Green Egg. I remember the Dealer telling me that this was the new Green Egg and it had an updated bottom Damper. It does have a metal mesh type screen under the solid vent door. I will check it out tomorrow morning. T…
  • MakoBBQ, Hopefully this weekend in Mt Laurel, NJ. I just got a box of Habanos R&J's for desert. One way or another it should be a good weekend.
  • Smokey, There are two types of vents on the egg section. The two square vents are actually plastic floor drains modified to fit in the openings. They are a lot closer to being even then they appear in picture. The other one you can see is a basemen…
  • YB, how long and at what temp did you do these? They look wonderful!! The ones I have for tonight are 1 1/2 inches thick. Doug
  • Jason Hillenbrand,[p]It is worthwhile to loosely wrap the cord of the temp probe in aluminium foil so that the direct heat of the coals doesn't destroy your cord. Most temp probes were not built to be used in grills.
  • Shary,[p]I just did a batch of Clay's Pulled Beef BBQ for memorial day, and it is very good. Because of the later steps of cooking in the dutch oven, it does not get dry like others have reported for normal pulled beef.[p] [ul][li]
  • irishrog,[p]I use GFW's BBQ Sauce. It is quite good (sweet, thick, and peppery). [ul][li]
  • Eggecutioner,[p]You're kidding ! Thanks, it's raining here now so that's my project for the day. I know my wife will love it.
  • Eggecutioner,[p]Where can I get a rain cap like that ?[p]
  • TRex,[p]Question answered. I'm getting a mini - looks even better than I thought for what I want.[p]Thanks,[p]Doug
  • eggecutioner, Absolutely. I accidentally cooked them a little hot (275-300), but they turned out great. Great crispy breading on the outside with some tasty juicy chicken on the inside. I put some mesquite on the fire to get a good smokey flavor …
  • Alan P,[p]Unfortunately I do not have that pleasure. I do have a large egg, so I thought that there has to be a way to arrange everything. I was thinking ~350-400 indirect, but I was not sure how well the ABTS would work indirect or how long it wo…
  • WessB, Great site! Instructions are clear and really helpful. Finally learned what ABT's are! Look great.
  • Chet, Yeah, I am going to cook them using the T-Rex method. And the Dizzy Pig folks did what I want to do with the Beef loin from Costco. Their loin came out with four filets, the chili bit and the roast. I guess another question is whether there…
    in Beef Loin Comment by Doug August 2004
  • Bobby-Q, You know it.
  • I have cooked 3 butts in my Medium egg ... Even at -5 F outside it seems to take about 2.3 to 2.5 hours per pound to get it up to 190-200F. My shoot for 205-210 for my egg temp. If you are cooking hotter it should take less time. I always try to…
  • Thanks for all the great ideas!
  • Robmiester,[p]MAPP gas is far and away the best starter I've found. Starts coals in less than 2 minutes. Quick & easy. Initial investment for the torch is around $30 - well worth it once you try it. Refill cans around $8 but they go forever.[p]D…
  • New Bob,[p]New Bob, I don't know about the potato salad having not tried it, but I can vouch for the Kettle One. I keep a litre bottle in the freezer at all times (ever tried that ?).[p]Doug
  • New Bob,[p]Bob, how do you air dry ?[p]Doug
  • mad max beyond eggdome,[p]Max, I've never tried "beer butt" believe it or not and I will. I also agree the rotisserie set up and clean up is a pain.[p]Doug
  • I just read all the posts on start up times. I use Mapp gas in a standard torch kit I bought at Home Depot. The coals start in 1 1/2 minutes and are up to temp in 15 to 20 minutes. It works great.[p]Doug
  • The Naked Whiz,[p]Whiz, You're beautiful. I bet you can party alone with no problem.[p]DB
    in Rogues Gallery Comment by Doug July 2003
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