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WOW........WOOOW those butts shore do look great. US Foods where I get my pork butts has been out for two weeks. I buy a case of 8 at a time. I enveny the customer,some good eating.[p]Cheers
Howard in Bartow
I own a manufacturing company and machine shop. Before spending time and money on patents,and patent attorneys
research your market and then ask your self how much will I gain on patents. remember anyone can make a slight change in the con…
Happy Happy day we finaly got some rain. We elected to eat ate the country club today. No mess no nothing. We did a steak cook outlast nite. My son from Atlanta never had BGE steak. From the way it sounds there will be one on th…
The last time I did 4 butts the dome temp was 260-265* for 20 hours and the grid temp was 200*. It took 6 more hours at a grid temp of 225 to pull the pork at a temp of 185*.[p]My Guru did the temp control,wouldn't do lo and slo without it.[…
I just did a long cook,26.5 hrs.All I did was clean my fire box,dumpted the Wicked Good out of the bag,stuck the electric starter in the middle of charcoal pile. 15 minutes later turned on the Guru ,put the 2 butts in grill closed lid and we…
I brine almost all of my boston butts. Yes I use only turbinado sugar with kosher salt to make the base mixture.
The butts come out of the Egg at 190* moist and tender.To me brining is the way to go.[p]Cheers
Howard in Bartow
Zen Cooker #1,
I just took a 10.5 brisket out of the Egg. It has been resting for thirty minutes. I set the Guru 220* attached to the meat probe and set meat temp to 200*, this was at 6:am and now its 8:00 pm . When the meat had cooked for 9 hrs …
I love to hear reports like ya'lls. The BGE is hard to beat on anyone's turf. I cooked pulled pork last week and took it to Atlanta. My son's family could'nt get over the great taste.(they are picky)He wants to buy a BGE now,knowing hi…