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  • Smoke In The 'Nole,[p]Experienced the same thing two weeks ago on my first brisket cook. Tender but very dry. My solution was to slice and throw it in the crock pot with some BBQ sauce. My guests seemed to enjoy and complimented me on the flavor …
  • thirdeye, thanks for the advice. I now have a new page to add to my BGE Favorite Directory on the internet. Any advice on some sort of Rub for the brisket?[p]I thought about using DP Cow Lick but I have a bottle of their Raising the Steaks that I…
  • porkchop,thanks for the advice but to answer your question I really do not know whether it is a packer or a large flat. I believe that it is a packer. Purchased it 3-4 weeks ago at Wal-Mart and it has been in the freezer ever since but from what I…
  • Pork Butt Mike, You could give him a BGE as a makeup/consulation present:-)[p]Think about it he could roast his crow on it and brag about how good it came out vs what his gasser would have produced.
  • mollyshark, I buy my pizza dough where I work. The Company that I now work for (Bari Italian Foods) is an Italian Food Wholesaler so I can get the really good stuff cheap Picked up a box of 48 12" dough balls a month or two back for around $14, g…
  • 61 CHEV,am planning on a large cook myself for this weekend and was interested in your polder setup. Could you please explain how you set your Polder up to monitor grid temperature?
  • fishlessman, will definatly be cooking ahead of time since I have to take the meat to Athens. It would have been easier to have it at my place as originally planned but one of the family wanted it at there place since mine is not really kid friendl…
  • QBabe,thanks Molly looks like it is gonna be a bad news, good news sort of thing. Bad news is that the party is at 1:00 Saturday. Good News is that my brother who now lives with me is out of work (32 years & 2 months with one company)will be h…
  • fishlessman,thanks I had a suspicion about the water bath but was never quite sure. Lession learned and as for the spritzing first and last time that I will ever do that. Last time on the Boston Butt too as I prefer the shoulder taste over it. Da…
  • Mayberry Smoker,[p]I'm not sure of who posted this method earlier but pour a 50/50 mixture of apple cider vinegar and apple juice into the bottom of your pan, enough to barely coat the bottom of the pan. Put the meat in and throw on a small amount …
  • darnoc, good question. I have had the same problem with my egg since day one except that the ash is on the side and not behind the firebox. It does not affect my temperature one bit just makes it harder to get all of the ash out. As long as you c…
  • RRP,sorry bout that was a wee bit unclear with my post. Ideal smoking range would be around the 210 to 220 since that is what has worked best for me in the past. Chaulk it up to pending surgery. Had to go to the hospital today for pre-op.[p] The…
  • The Virginian,thanks for all of the advice. The temp is running around 230-250 right now and am hoping that is where it will stay for the rest of the cook. Still undecided about whether to pull them and wrap them in foil around the three hour mark…
  • Jeff V,I recently tried the Honey Dale Seasoning Recepe that is listed on the website. It's dead simple and taste's great.
  • mad max beyond eggdome,I know the feeling all too well as this has happened to me a few times although not quite as bad. I usually put about a cup of bleach into the pot then fill it with water and bring it to a good boil and let it sit for a day o…
  • ugavet,love the handle and I would be willing to bet that we ard just down the road from one another (Commerce). Don't worry about it. This guy has committed the ultimate bar-b-que sin. He par-boiled them. May he burn in bar-b-que hell for that !
  • NCque,the coffee crusted pork tenderloin is by far one of the best things that I have cooked on my egg. Everyone who has tried/eaten it absolutly raves about it.
  • Slap-Yo-Mama, I have not tried grape juice but have used the Concord Grape / Cranberry juice on poultry and it was quite delicous so I would assume that it would work as well on pork.
  • icemncmth, Try a Drunk & Dirty Tenderloin it will blow your socks off. Recpie can be found on the forum achives or in the Jamisons cookbook.
  • hayhonker,[p]A while back I posted a message on this web site about how to reheat pulled pork. It never tastes as good after the initial cook and a microwave just absolutly ruins the taste.[p]I cannot remember who posted the reply but if you take a…
  • Bordello,Thanks that was the one. It's cooking now and can hardly wait to dig in.
  • Burf Wilson,OMG you may have committed the unforgiveable sin. The mere mention of boiling ribs is grounds for immediate suspension from the bar-b-que club. Get down or your knees man and pray for forgiveness.
  • Spring Chicken, Someone posted a Coffee Crusted Pork Tenderloin a few months back. I tried it and it will blow her socks off. One of the best things that I have cooked on the egg. I believe it was QBabe who posted the original recipe.
  • Wellen, try the Drunk & Dirty Yenderloin recepie. I tried this a few months back for an accounting close lunch at the office and everyone raved about it. Do a search on this site for the recipe. Heck it has Bourbon in it and that alone makes …
  • George, FYI - Victoria Station had a District Manager that went on to develope his own chain of Steakhouses. George McKerrow, Jr went on to found Longhorn Steakhouse and his latest venture is Ted's Montana Grill
  • scooter, Man I wish you had posted your message earlier. For the past 2-3 years I have been using Brent's Brined Beer Butt Chicken recipe on my turkeys and everyone has raved about them. Downside is that there are no leftovers to enjoy.
  • JNK, try the Drunk n Dirty Tenderloin recipe it's in the Smoke & Spice Cookbook or you can do a beef tenderloin search in the archives and find it. I cooked several for the office four months ago and they are still raving about it. Hellm anyth…
  • Matty, I cooked my first Shoulder this weekend and it was an experience. When they say Low - Slow they mean it buddy. Temp should be around 200-220 degrees and smoke with hikory. You will want to cook to an internal temp of 200 in order to break …
  • mad max beyond eggdome,[p]Max, the reason that I did not sear this on the grill was quite simple - Time, I started cooking/preping early that morning and did not think that I would have the time to sear then let the Egg cool down + I do not have a f…
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