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Mine had what you might call a fat cap which I trimmed off this time. May 3/8 of an inch thick. There is marbling in the thick end. Some people trim off the fat and some don't.
Also I think you can buy them either way. I don't know…
Mark, Back at you too., and eggsellent.
Been a pleasure following your posts. You have a great sense of humor and add a lot to the forum.
And yes there are a great bunch of people here helping each other.
Glenn,The ones I buy are usually about an inch thick.
Lay the steak flat if you can in the freezer till semi-froze state. This will help keep it rigid to butterfly.
Lay flat on board and take knife and cut horizontly through the meat till you are …
I have a small, not a mini, but I can do 700°to 750° on mine fairly easy.
Mine will sear quite well at these temps.
Some people have had trouble with reaching much more than 500° on their smalls.
I understand the mini is quick to peg the…
As my handle implies, I'm an automotive painting technician.
Started out 32 years ago. Owned my own with a partner for 19 years and someone made us an offer we couldnt refuse and sold out.
I then went to work at my present location for a…
I don't think you are trying to be sarcastic in your response,and neither am I, so to those that don't remember who has posted the recipe here and other BBQ forums, it's the infamous Reg from our neighbors to the north that shared the smoked d…
I don't know if Julie modifies it or not.[p]Brined Turkey a la John Ash[p]1 turkey, 12-16 pounds, rinsed thoroughly, giblets, tail, and
2 Tablespoons olive oil or
1 Tablespoon butter, plus extra to grea…
Another thing not mentioned is to buy a weber grid (18inch)with the upright handles and reach in and turn the whole grid at certain intervals (with hand protection of course).
That does not do the flip, but does the rotation around the h…
Never the less you did a great job.
Who knows it might have done well against the big boys, but I think you have to anti up a little more to find out.
You got a taste of the competition thing, now you probably will have to give it anoth…
Low and slow till 145° would be well done to me without drying out the roast.
Time wise will depend on size and temp of roast when starting the cook, but approximately 20 minutes per pound at 250° dome.
I start mine after coming to r…
Some add a little bbq sauce of choice or add some apple juice and put pan on egg indirect covered with foil.
I usually go with 275° dome if I have time and stir once or twice.
How long depends on variables of how much meat and temp of mea…
All I gotta say is I just sat down and opened up the forum and I saw them steaks, and your homepage on how you cooked them and I gotta tell ya. Thems the best looking steaks I ever saw.
And I just got done eating. Now I'm hungry again.
I've always wanted to see one of these in person with my tape measure in hand. I'm thinking cutting off the outside ears and it would fit.
Only downside is the price.
Maybe an e-mail or phone call to Lodge would let us know if the grid can p…