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jbrodie
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- jbrodie
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Bone Suckin Sauce on ribs, Sweet Baby Ray's on chicken.
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I found a dead on color match in ceramic paint at a craft store. Works well and lasts a long time.
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I still prefer Bush's.
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Bush beans doctored up with fried bacon pieces and fried chopped onions in an aluminum foil pan and cooked in the egg are great.
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I have had one for several years with no problems.
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Thank you for the reply. I have only done one ham on my egg and it was about 2 years ago. I will try your method another time as mine is about to go to the egg.
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If you can, get a rig with a slide out. The extra room is amazing. If you don't, you may regret it down the road. RV.net is the largest RV website going, you may want to do some research there.
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I get them at Fred Meyer, same company and I have never had a tough one. I just cook them at 350* direct, raised grid and they turn out fine. I usually use a rub and sometimes marinate them in teriyaki.
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How long and at what temp do you guys cook them at?
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On ribs I like Bone Suckin Sauce and SBR on chicken.
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I marinate over night in Itaian dressing then wipe off and put a steak rub on it an hour or so before cooking. Cook at 350* for about 1/2 to 3/4 hr. depending on size. They turn out great.
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I had a few chips on the edges where the top and bottom meet. I went to a craft store and bought a small bottle of ceramic paint that was a dead ringer for the BGE green. Two years later and still looks good.
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Just curious, what is the reason to not doing the rain cap?
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Thank you very much.
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I typed a word into the search forum space and nothing happened . What do you do to get the search to operate?
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I marinate over night in Italian dressing and then use a rub before cooking with the Dead Simple method.
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Thanks for the early post on the date. I was unable to attend last year due to being on vacation at the Long Beach peninsula. I would love to make the eggfest this year. Thanks again.
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Bobby-Q, how do you calibrate them?
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porknormous, thanks that sounds about right.
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Ref1515, I did my first pot roast in a Dutch oven a short while ago and my results were so-so. Would you mind posting times and temps for the roast and vegetables?
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Don't Egg me on, I cook beef ribs at 250* dome for 6 to 7 hours, no foil. If they are not cooked long enough to get rid of the fat they will taste greasy. Oh, and this is indirect and I don't buy beef ribs that have had the meat carved out between…
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AZ Traveler, thank you very much, I will give it a go this weekend.
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AZ Traveler, I'll be doing my first pot roast in my new Dutch oven soon so any info for temps and times would be appreciated. Veggies put in for the last 2 hrs?
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Egger, I cook beef ribs when I can find decent ones and I just put a rub on them and cook them at 250* dome indirect. I have found that they can take longer than pork ribs, lots of fat to melt out. I usually cook them about 6 hrs or a little longe…
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DonDon, was the pork loin used in your bacon wrapped pork loin precooked, partially cooked or raw prior to cooking with the bacon?
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BENTE, I just cooked my first one last night and it was great. Next time I may add a little onion and mushrooms to it. If anyone hasn't tried this yet they are missing something.
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One more you might try is marinate overnight in Italian dressing. Remove from and wipe off excess dressing. Use a rub and let sit for a couple hours and then cook at 350* until done.
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Edemitch, I marinate with Italian dressing overnight. I then use a prime rib rub or steak rub and cook at 350*. They usually take about 30 to 45 minutes to cook.