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  • David, Egged a fantastic Turkey breast last Sunday. First - Brined 20 hours in 3/4 cup salt, 2/3 cup sugar, small can of pineapple juice, a good long pour of orange juice, & around 10 oz. of soy sauce. Thoroughly rinsed after brining. Second …
  • CapainBBQ,[p]Pulled pork is a favorite around our house. I try to hold mine 200 - 225 overnight, then kick it up the last few hours to 275 or so until 200 internal. I also like to wrap mine in foil the last couple hours, it definitely adds moisture …
  • one feral kat,[p]I also agree with Cat. I Q my brined beer-butt chicken at 350 degrees, 3 hours indirect over a drip pan. Since I have 3 hungry kids so we choose the large "Sunday Roaster" variety. By the way, after an hour or so I add a small can (…
  • Gord,[p]Good 'ol southern pulled pork is our favorite by far.[p]Runner-ups:[p]Char-Crust Steaks Marinated London Broil Brined Beer Butt Whole Chicken Pizza! [p]
  • RBK,[p]London Broil is one of my families favorites (and easy on the wallet). I usually just char-crust'm with the garlic peppercorn mix but last weekend I marinated one in a mixture of pineapple juice, soy sauce, and cheap 'ol burgandy wine for 3 d…
    in London broil Comment by WallyQ July 2000
  • Larry Y.,[p]Practicing on a Weber Kettle is a fine start to learn "low and slow". They make a "widget" that attaches to the grill grate to keep the charcoal out of the way for indirect cooking. I've slow cooked some fine chicken, turkey, and ribs us…
  • g-o,[p]You'll find that the learning curve is pretty quick. Hang in there, the Egg can do wonders. [p]
  • kyle,[p]I purchased my Large BGE and a Ducane Gas Grill at the same time February, '99 (A Momentary Lapse of Reason). I still haven't gone through the first original tank of propane! I guess it's just a garage ornament now.
  • Nature Boy,[p]Totally agree, my pages are stained red from trying out the sauces. It's really neat cooking up sauces from different parts of the country. I like the Memphis type sauces as an alternative to the Carolina style that we use around here.…
  • JJ, I met Bill under the BGE cooking tent during the Georgia State BBQ contest last fall in Dillard. What a terrific guy. He took a digital picture of my family and was an incredible host. Talked on and on about the goodness that flows on this foru…
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