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tember

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  • MikeO, The trick with london broil is letting it marinate for no less than 24 hrs and slicing against the grain at a 45 degree angle. Do treat it like a steak with a high temp sear at @ 4 min. per side and a dwell to a med. rare. [p]food tv has a…
  • Eggcitable, absolutely,[p]do your turkey on the egg. When you take it off and let it sit you can then transfer your stove top seared beef to the egg at about 400 degrees to finish it off. I use a whole grain mustard mixed with oil, thyme, savoury…
  • Eggcitable One,[p] Brine the turkey a day or two ahead of time, and stuff the cavity with garlic, oranges, onion, etc. I cook at 300 with plenty of wood on board. The beef tenderloin should be tied every 2" with the thin end tied under. Sear in …
  • KR, Bone in all the way. It adds flavor that you will not get from a boneless butt. Try out the slap yo' mama butt rub in the new recipe submissions and you will not be disappointed. Let the internal temp get to about 190-195 and it will pull it…
    in Boston Butt Comment by tember June 2001
  • Big Murth,[p]Injecting, imho, adds a particular flaovr to a specific area. I still inject from time to time but I always brine. The brine will affect the flavor and the moisture of the whole bird.[p]t
  • Big Murth,[p]I always use the rule of thumb of a day in the frig per 5 lbs. In this case about 4 days. I would suggest brining the bird for the best results on the egg. Let it sit in the brine about 12 hrs at a min. Should turn out great.
  • Patsy,[p]Size really does matter. go big. Citibank will be glad to bankroll this wise purchase.
  • Wise One, I bought mine at gray and holt on the internet. www.grayandholt.com and had to put the word trivet in the search menu.. Comes up as a trivet dutch oven. [p]egg on
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