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  • Harry, I grind up some pepper corns, kosher salt, pinch of garlic and a few crushed juniper berries. Rub into the meat and let it sit for a day or two in the refer. I've like oven prime rib but the BGE is superior, IMHO.
  • New Bob, The only problem with the BGE is like having too much money. People that would not give you the time of day are now your best buddy. I swear my neighbor keeps her nose pressed to the screen door to smell i…
  • Mike S., If it came down to a grill cover or booze, the booze wins everytime.
    in Egg Covers Comment by Zeke December 2002
  • QBabe, Florida Gators? Who's that? OUCH, I'm just kidding, ya.
  • RedPig, QBabe is right on target about the Food Saver. But if you can't buy a Food Server before the the luncheon, I have used a crock pot and a rice steamer with great results. The crock pot set on a low temp will do an exceptional job and will h…
  • greytgreymom, I'd would strongly suggest that you have a replacement gasket kit, just in case.
  • QBabe, I did the roaster first because I wanted to have the dogs meal ready for them early so they would not pester us during our dinner. They love chicken. Both were cooked at 350°. The roaster took about 1½ hours and the prime rib was on for a…
  • Seth Howard, I cook beef ribs all the time on the BGE using Dizzy Pig, Cow Lick Rub. Typically, I cook b/w 225 and 250° for 5-6 hours, indirect, and a drip pan. I like to smoke 'em with either hickory or an apple wood. Beef ribs are wonderful on …
  • RRP, we use an el cheapo rice cooker and let it steam for 15 minutes. This works great for pulled pork too.
  • Smokey, That's a beautiful bird. I like the looks of the bacon as it reminds me of chevrons from my military days.
  • RRP, like you I played the cards I was dealt. I did nothing except coat the bird with olive oil, Tsunami Spin and smoked using a small piece of apple wood. If this makes a difference, the roaster was a Perdue.
  • And the prime rib. Nothing fancy. I did rub the rascal down with crushed peppercorns, Kosher salt, garlic and added a few juniper berries for fun.

  • Hammer,Me-Me-Me. We are doing a prime rib on the BGE. I'll take any wine recommendations you can throw this way.
  • MrCoffee, welcome to the forum. Plenty of great folks here that love the finer things in life, such as Q. I'm a coffee lover too and I love to use finely ground (french roast)coffee and spices as a rub on good steaks. When time permits, order you…
  • Charcoal Mike, I saw a post a few months ago that worked for me. If I remember correctly, the procedure was to bring the oven temp to 350. Place the thermometer inside the oven, turn off the heat and let it rest for 3-4 hours. The uncooked rice in a…
  • Qbabe, You are in for some good eating. Matter of fact, I think I prefer spare ribs to baby backs. Like in the previous messages, they will need more time on the BGE if you want them to pull clean off the bone. Typically, I can pull them clean off…
  • Spring Chicken, I like a good chuck roast on the grill. Do a low and slow and buy a cut of meat preferable from the butcher that has plenty of fat. The fat will flavor the meat and help to keep it moist. Most of the fat will end up in the drip pa…
  • Doug, I paid $450.00 for my large BGE, daisy and temp probe. I bought mine at BBQs Galore. I think BBQG normally sells the large egg for $550 and I received an additional 20% off for the labor day sell.
  • Potential Eggster, Our BBQ tastes are possibly similar. I love shoulder meat that has been basted with a vinegar based sauce. My family is from western KY and TN and most of the Q down that way is (best that I can remember) vinegar based. I live …
  • Hammer,[p]I did some porkchops tonight. One of stores had 1" center cuts for $1.79 p/lb. I did brine them for 5 hours and used the Dizzy Oinker rub. As usual, they were great. After dinner, I left one out to snack on later tonight.
  • skip toomaloo, I'm no expert on brining. But until I started reading this forum to complement my BGE, my pork chops were always dry. I brine all my chops these days and the difference is wonderful. [p]I use about 1 cup of Kosher salt 1 gallon sp…
  • QBabe, I've done a couple of pit beefs and the first was also slightly on the dry side at 250°. All the store bought meat here is trimmed very lean, thus no fat and not much flavor. My last beef was bought at the butcher shop and I asked that a g…
  • chuck, I prefer the chimney w/ newspaper. I can get a roaring fire in the chimney within 15-20 minutes. I've not tried the MAPP gas or lighting from under the gride plate. So many options so little time.
  • Chuck,[p]I'm a little slow on the up take but how in the world do you light the lump from under the grate? Crumpled newspapers, sterno, or what? Thanks in advance.
  • KennyG,[p]I'm going to try this tonight on a few NY Strips. Thanks!
  • South O,[p]I sauced the ribs every 15-20 minutes for the last hour. I use "U.B.The Judge" sauce because it does not have as much sugar as comapred to Sweet Baby Rays, etc. UBTJ sauce is less likey to burn.[p]The ribs were cooked 4 hours indicect, …
    in Beef Ribs Comment by Zeke September 2002
  • Marvin, Thanks. While the ribs were tender and moist and came easily off the bone, they were "not fall off the bone" tender. I'll use Mr. Polder next time and get the meat up to 185°. The ribs only had six hours on the BGE. As for the taste, they…
    in Beef Ribs Comment by Zeke September 2002
  • Gfw, Salid tonight. (yuck). But for Sunday unless I'm rained out, I'm doing two racks of beef ribs. This will be the maiden voyage for beef ribs on my BGE. While I'm doing the ribs, Fang, (the lovely and young Ms. Zeke)will be doing a lasagna fo…
  • I cooked some STL style and baby backs two weeks ago at 250° for three hours indirect, then about 1¼ wrapped in foil and the last hour was used to sauce the ribs. I ate at many of rib joints in my days. These that we cooked on the BGE were the bes…
    in rib help Comment by Zeke September 2002
  • Visit the URL below and it will help with the building a fire. My first pulled pork and overnighter went without a hitch. [ul][li]TNW BBQ Page[/ul]

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