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  • Thanks...all the input gives me some ideas.
  • YB, Once I cook it the initial 2 hours @ 350 for two hours. then i add the stuffing. do you have an estimate of how long it takes to get the meat to 150 degrees after it is returned to the egg. I am trying estimate time to i need to put it on an…
  • YB, That looks great - wish me luck steve
  • TRex, Thanks- I have used your steak recepie and it has been great for both thick steaks and chops. We have gone crazy with the egg. I am on my third bag of lump since the eggfest in atlanta.
  • eggbasket,[p]I have a large BGE, and a Mini. I use the mini for some on-the-side, placed on ceramic feet, on picnic table.[p]Works great![p]Steve[p]ps. I've tried posting pictures of them, but have not figured this out yet.
  • Ken Baker, Thanks for all the suggestions, I put it on the egg for 2.5 hours and it turned out but was not like steak, I was looking for a roastbeef type of cook, it was good but will be better on sadwiches, I will not try that again, but I sure did…
  • Smokey, any suggestions on how to prepare my tenderloin and how long it might take, again wife doesnt eat pink meat she likes hers done, maybe she can eat the small end.[p]Suggestions anyone[p]Steve
  • Big'un,Not the st thomas you are thinking of, I wish The closest lake we have only has pearch and sheep head in it. I ended up buying the Tenderloin whole , I want to slow cook it whole like a roast is that smart or should I go buy something else an…
  • Fred Bedoink, get an egg you will not regret it, I bought a new gasser last year and will not use it unless I have to .
  • icemncmth,[p]Is legs up the way it should be done? Leaves more room for chicken, but then less room for charcoal.[p]In any case, if I leave the plate setter in, I can't really "grill," as it's indirect heat, right?
  • i would plan 1/2 lbs per person pre cooked weight with serving size as 1/4 lbs cooked weight you are going to loose about 50% weight of its pre cooked weight
  • John Scism, Baby Back Ribs 6 slabs baby back pork ribs 1 tsp. thyme 1 tsp. garlic 2 stalks celery 2 bay leaves 2 Tbs. chopped parsley 1 tsp. basil Remove membrane from inside of ribs. Put ribs in large saucepan with enough cold water t…
  • mad max beyond eggdome, Enough said, much appreciated.
  • mad max beyond eggdome,[p]I have a large, but my question was more about it being feasible. Some donkeys posted blogs that said 18 was too big, not in terms of fitting, just weight. Thoughts?
  • BabyBoomBBQ, What's a woo ring ?
  • ClayQ, thanks. I'm looking forward to seeing it!
  • elder ward,[p]Turned out I seared it and cooked it like a steak. It went well, but next time I might just do that. Afterall, isn't brisket prepared with a sear, then by slow cook, overnight?
  • Max,[p]Congrats on your excellent results over at the Chesapeake Jubilee. Bruce and I enjoyed meeting and talking with you. Hope to see you out there next year![p]Thanks for some of the tips and ideas you shared with us.[p]We and our wives had a gr…
  • AZRP,[p]You are right about leaving the bone in,If I remove the bone and do it like this I am going to chop it and sauce it down good. Noemally with larger bone-in butts, I dont use much, if any sauce because the meat is just to good and juicy.
    in Pork Butt Comment by Steve February 2006
  • Basscat, Car Wash Mike made them popular here. Here's my version. [p]Vidalia Onions buried into a Ground Chuck Burger, grilled onion side down first.[p][p]Flipped over and put some Chunky Blue Cheese dressing into the indent.[p][p]Let them cook a li…
  • Charlie,[p]Try brining them and then cooking to 160. Just brining will help a lot if you prefer 165 pull temp.[p]I cook mine at 350, using a heat deflector.[p] Steve
  • jake42, T-Shirt??

  • Meinbmw, go with the Dome temp, it's simpler. And that is what his book is about....good bbq done simple.
  • Tony, I've done 10 wings, 2-½ lb burgers (shaped oval to fit), 6 brats, 4 boneless pork chops, 2 good sized bnls chix breasts, 2 NY Strips (on the small side), 2 whole pork tenderloins cut in's a grilling machine [p]
  • bbqwizard, if you've got Sirius radio, the new channel 74 (Blues) kicks while que'ing [p]Certain food and food smells are good for migraines, so I've heard.
  • Ed, "Lump" charcoal IS burned wood. It's best NOT to use briquettes because of all the ash created.
  • Hi Rob,[p]I cook a lot of butts! Mine usually weigh 6 to 8 lbs. I use a big, deep pizza pan and stand the three butts up like a teepee. At 225, my butts will take about 16 to 20 hrs. What usually happens is the meat temp rises steadily until it …
  • I'll try stirring up the coals next time..maybe the holes were blocked..and I'll try some firebricks[p]"Are you trying to cook at 850 with a stone? 500 is the perfect temp for pizza and stone baking."[p]Not for a real pizza! Sorry, just kidding. For…
  • I start my large egg with one-and-a-half or two sheets of newspaper stuffed in the bottom vent under the firebox. Works perfectly in just minutes as long as the outside temperature is above 55 degrees. A bit of ash, but I don't care. And I don't hav…
  • QBabe,you are right, it's not a tenderloin. It's a pork loin. Thanks for your help.[p]By the way, I do sear my beef tenderloin and it works really well.[p]Steve
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