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Tom Harmon

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  • Joshua Kane,[p] No worries IF your temperature is correct at 250..... These things shoot right up to 150 - 170 and hover there for hours - This hovering is called the plateau. Someone said the plateau is the point where the collagen is rendered out…
  • Charcoal Mike,[p]Lot's of historical posts - most illustrative segment on tv I have seen is from Alton Brown.....[p]Thermostats are set within limits - and you would be amazed at the extremes of the upper and lower limits.. (think on the order of 50…
  • fishlessman,[p]Several things - The egg maintains temps much more evenly than an oven so the temp the food is cooked at remains constant for the most part. If you use a platesetter then the finish / seasoning on regular dutch oven is not ruined AND …
  • Dan,[p]ASSUMING you did your brine at 1 cup salt / gallon of water then 24 hours is best - but overnight will give you great results. I cook as close to 350 as possible so the skin will crisp up. THere is no real amount of connective tissue to brea…
  • LoveHandles,[p]No reason to go that slow and reasons not to - rubbery meat, skin not crispy and time. No connective tissue that you're trying to break down to collagen.
  • Loggerhead,[p]Another thing to consider - especially if using high heat - is that the shell will burn, not the shrimp meat! So you get added flavor from shell and protect the meat. May wanna marinate/brine *SHORT DURATION IF BRINING*
  • tigerfan,[p]This plateau is when the connective tissue within the butt turns into gelatin - generally the longer you take through the plateau the better. Just like anything else - when something is changing its 'state' the temperature generally rema…
  • Kid Q,[p]There's well done (145 or so) and then there's ruined - By the time you get the center to 170 there is almost no telling what temp the outside of the steak is - ESPECIALLY w/a thicker steak. Then you have to remember the carry over heat is …
  • JM3,[p]Make sure your temp is about 350........ You need the higher temps for crispier skin. Also, some folks push up the skin and put the spices/herbs under the skin, more flavorful AND no burning of the spices/herbs as they're protected by the ski…
  • Sandra,[p]Plate setter and vertical roaster will probably take you too high in the dome with a turkey. I have never used vertical roaster w/turkey and they always come out great due to the consistent temps in the BGE, the platesetter provides therma…
  • Trouble,[p]Erratic temps can also come from the probe getting scorched in a prior cook. Does it vary just sitting on the table at room temp? If so, get a new probe. Check batteries also. I use the plate setter when I cook turkey so I am higher in th…
  • GaHog,[p]Better question is how you'll handle the variety of the meets w/different cooking times and needs. For example - are you going to sear the prime rib before or after it reaches temperature. Alton Brown recommends that the meat be slow cooked…
  • Dawgtired,[p] Only thing I would add to thread would be that the brining process makes the turky MORE forgiving - Almost impossible to overcook the whitemeat. Cooks quick(er) too in my opinion. [p]From Thanksgiving threads everybody experienced qui…
  • Backyard Dan,[p]Watch your adjustments - you may be over compensating/adjusting. Also - the weather is BLUSTERY up there! - the wind can be making your problems worse. Make sure you're not facing into the wind with your bottom grate. Wind will force…
  • Tim M,[p]Bravo on the opening of the grill - adds way too much time. Most ovens have hot spots which the ceramics of the BGE remove as a concern. Would not turn the turkey at all.
  • Rose,[p]Right on one or the other. I choose brining since the flavors, salt and H2O get into the cells and alter the proteins. Injecting gets the flavors under the skin but not into the cells.[p]I grill the turkey and it cooks more quickly, so watch…
  • basselope,[p]That's actually how Alton Brown recommends steaks and rib roasts be done..[p]tlhrtp
  • Aussie_Hugh,[p]I do the middle ground - offset the lid a little bit to allow the smoke to get in but minimizes the amount of moisture lost w/the lid covering 90%. You get the smokey flavor, some evaporation and a little more wiggle room so you don't…
  • AussieHugh,[p]Short answer is 1" is thin - my wife and I joke that we are really cooking roasts! ;-)[p]The high heats we use on the eggs really cook steaks less than 1.5" too fast to get the char (Unless you like welldone, and then you're on your ow…
  • Vegas Slim,[p]Very hot, very quick............ good rest time and cut on the bias.... excellent meal.[p]Your time on the quick depends on Rare/Med Rare and above.......[p] tlhrtp
  • Spring Chicken,[p]I tossed the felt and put the Rutland's tape gasket down. First benefit is you only put on base, no need to do the top. Second, does not 'melt' together anymore. [p]If you have access to a belt sander it works wonders on cleaning u…
  • Banker John,[p]NEXT time - BRINE at least for 6 hours. You will get a juicier, more flavorful roast that is more forgiving if you exceed the temperature.[p]tlhrtp
  • Bacardi,[p]I feel that the first egg should be large - buy small(er) ones if you decide to purchase additional eggs for increased flexibility and mixed cooks. (doing low and slow on large and something else on the additional eggs)[p]The large can d…
  • kim,[p]Anything over 3 hours for brined bird is suspect - brining and the added salt/h2o modifies proteins and makes the meat cook more quickly.[p]One caveat may be stuffing, if you had stuffing in the bird it will increase the mass and greatly incr…
  • Cindy,[p]Take the meat out ~5 degrees prior to your target - Carry over heat stored in the meat will cause it to continue rising. The higher your cooking temperature the more carry over heat/earlier to take the meat out.[p]tlhrtp
  • Kenny Fey,[p]Would definitely recommend that you have a pan (preferrably w/some liquid) to deflect the direct heat. On a small BGE you will definitely have the lump close to the bird and will be exposed to scorching the bottom of the bird.[p]You sho…
  • Gandolf,[p]Excellent point here - carry over heat will kill you if you don't account for it. The higher the cook temp the more carry over.[p]Also, don't take any temperature probe out immediately. The roast will lose all of its juices through the ho…
  • BobbyG,[p]Roasts can be very good, either encased in salt or regular slow roast. Lots of posts on both methods and the results are delicious.[p]A brined turkey can also be a religious experience so you may want to try that also. Brine recipe of your…
  • djm5x9,[p]Alton Brown recommended that the slow cook occur first, then cool down, THEN the sear. He was doing the cook in an oven w/terra cotta pottery but the effect is the same. By searing at the end of the cook you avoid the heat build up/carryov…
  • Gloria,[p]I go to Home Depot and buy a Homer bucket (basically a new, clean 5gal paint bucket) and brine in it.
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