PizzandQs

Comments

• try 3/4 apple juice, 1/4 vinegar Have fun, Steve

  in Rib queation... Comment by PizzandQs August 2005
• You didn't mention if you have calibrated your dome thermometer. Mine was off by 15 or twenty degrees as delivered.... Have fun, Steve

  in dome/grill temp problems Comment by PizzandQs August 2005
• I vote with clausenk, spatchcoked chichen is quick, pretty foolproof, and really uses the Egg to advantage. Have fun, Steve

  in Bought Egg!! What should I cook??? Comment by PizzandQs August 2005
• Hi Tony, For steaks, chops, chicken etc you'll be fine without a thermometer. On a big piece of meat, though, it's if nothing else reassuring to watch the dial spin. Depending on what you're cooking, the internal temperature ranges from being a r…

  in Thermometer - Necesssary? Comment by PizzandQs July 2005
• Our local Whole Foods has turbinado in the bulk foods section, about a buck a pound as I remember. It's a light brown sugar (most but not all molasses removed). The stuff at Whole Foods is pretty large grain... Have fun, Steve

  in Spice Question Comment by PizzandQs July 2005
• Hi Howard, Try www.cooking.com/products/shprodde.asp?SKU=103249 Have fun, Steve

  in New Egg in Hawaii! Comment by PizzandQs July 2005
• Foiling ribs is somewhat like pressure cooking...don't underestimate how fast it will take your ribs from not yet cooked to a less than heroic fate.... Have fun, Steve

  in Ribs and Foil Comment by PizzandQs July 2005
• Hi Jake42, Thanks for the great pics. Are the wings as evenly cooked as they look? I do a lot of cut up wings on the grid and love 'em, but there IS a whole lotta turnin' going on... Have fun, Steve

  in And a thank you to Max From us Comment by PizzandQs July 2005
• Hi Marianne0, Your experiences are exactly mine. I have no real explaination, although it sure takes a lot longer to bring a platesetter and stone (I've been using the BGE stone) to temp than just a stone in your oven. I've had my Egg for just ov…

  in Ah, Yes,Pizza.... Comment by PizzandQs July 2005
• I don't know what would be too high a temperature, but I promise that its WAY over 150.....has anyoune EVER broken one this way? Have fun, Steve

  in Plate Setter Question Comment by PizzandQs July 2005
• Unless the cut is popular in your area (it's not here in northern Colo) you WILL have to go to someone who actually cuts meat, rather than a grocery that just puts what they get pre cut out into their cold case. Butchers that have access to the top…

  in Flat Iron Steak Comment by PizzandQs June 2005
• It's a top blade steak, cut from the chuck. It's a clever extraction of quality steak from a $1.59 a lb part of the steer. Generally, any recipe that works for flank steak should work - cook it hot, not past medium rare. Have fun, Steve

  in Flat Iron Steak Comment by PizzandQs June 2005
• Check with your chosen transportation company before committing to the dry ice idea...there are often severe restrictions as to the amount of dry ice you can use on air transport. Insulation is the key to successful shipping. Have fun, Steve

  in ??? Sending frozen pulled pork overnight ??? Comment by PizzandQs June 2005
• I attended the Lazy L Minifest as a guest and observer, and just want to thank Chuck and his wife for their graciousness. Even though some rooms in their basement were suffering water damage from a couple of days of extrordinary rain and hail, they…

  in Lazy L Minifest Pics Comment by PizzandQs June 2005