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  • You mean put the brisket in the cooler while the butt finishes? How long is it safe to keep them in a cooler? My plan is to have them finish around 8:00 so I can put them in a cooler and go to the neighborhood parade down the street, and then we…
  • My first job was in a BBQ restaurant in Central Texas. All we used on briskets was salt and pepper (lots of pepper). There's no reason to get all fancy with brisket.
    in Brisket Comment by cbs July 2008
  • Do any of you wrap the brisket? Does doing the butts over make that too much of a pain?
  • Fluffyb,[p]If you do not do high temp pizzas (700-900 degrees) then you may not need this, but I use both the plate setter and a pizza screen (about $1.50 from a restaurant supply store). When I used the plate setter by itself (or a pizza stone by …
  • Bevo,[p]I use them. I like to cook thin crust pizzas (Reinhold's recipe for dough from his American Pie book) at 700+ degrees. I had trouble with the crusts cooking too quickly, and the pizza screens solved that perfectly. If I need to add a litt…
  • semineweggowner,[p]The only hitch in the old style lever hinge is having friends over and them trying to close the lid without pulling the hinge. If they pull hard enough, rumor has it that they could force the top 1/2 of the egg right off. My med…
  • JQuinn,[p]No idea on the calzones, but do get the pizza stone and a plate setter. My first pizza or two were bunrt crust fiascos (such that my daughter refused to try later attempts --- she finally relented upon bribing). My two keys to non-burnt …
    in calzones??? Comment by cbs June 2007
  • Am I the only one who (for a non-low and slow) puts the starter through the bottom vent under the lump and lights it that way? [p]Works great for me.
  • Dr Jeff,[p]Following a Dr BBQ recommendation, I mix some honey into my favorite sauce and apply the sauce during the last hour. Very good if you're looking for sticky ribs.
  • icemncmth,[p]I've got a link to it down below.[p] [ul][li]egg videos[/ul]
    in BBE on TV Comment by cbs May 2007
  • fishlessman,[p]get a pizza screen. I've got some for medium sized pizzas that run about $2 each from Ace Restaurant Supply. They basically put an end to all burnt crust for me. It's almost too easy now.
  • It's online now. Go to the today show site. Hit the "show videos" or something similar button, and then on today's video's it's under BBQ 101.[p]Sorry the instructions aren't better, but I'm confident you all can find it.
  • Celtic Wolf,[p]Our town motto is "keep Austin weird"[p]Anything can happen here. (but I too am interested in the answer).
  • CJ,[p]I've put together a short website with links to some of the best sites out there (including some links to helpful videos). [p]Have fun.[p] [ul][li]the link[/ul]
  • Duane Moreland,[p]Always great to welcome another Texan to the site.[p]I've tried to compile a list of some of the best sites on the link below. I hope it's helpful. [ul][li]link[/ul]
  • GonetoSeed,[p]Congrats on the new egg. In addition to this forum, there are a lot of eggers that have put together their own websites with great information. I've tried to compile some good ones at the link below.[p] [ul][li]Owner's sites and stu…
  • Eggerwannabe,[p]I'm not sure it's the same video, but there's a video on the link below.[p] [ul][li]spatchcock video[/ul]
  • The Naked Whiz,[p]Sorry ---- Wet. They both got wet.
  • Thanks for the tips so far. [p]What about saucing before serving? Can I serve it in the crock pot unsauced and let people do it their own way, or should I sauce the whole mess after reheating?
  • AntoneWood,[p]We hate you. [p]Seriously, congrats. I have found the most useful information from this site and other owners' sites. I've tried to gather a collection of some of the more useful owners' sites, and I'm linking it below. [ul][li]L…
  • Grillicious,[p]I'm about a 9 iron from the old entrance to Camp Mabry. On a good day, you can probably smell it from Mopac around 35th.
  • Celtic Wolf,[p]Frankly, we're just big wusses. In Austin, at least, it's about 37 now. It's supposed to get down to freezing or lower tonight, but up in the mid to high 50s tomorrow. It's just a big change from hovering around the high 70s low 80…
  • Lead Hammer,[p]I've found the most useful info came from sites of other owners. I've put together several on the site below. [ul][li]Owners' sites and other info[/ul]
  • Jerry,[p]Welcome.[p]First things first, throw away any cookbook you received with the egg.[p]Second, visit the site of other eggers, including Naked Whiz and WessB most importantly. I've got links to their sites and others' below. [ul][li]htt…

  • Jerry,[p]If you haven't spent the time, I'd recommend that you troll around some of the BGE owners' sites, particularly wess b and the naked whiz's. I've got a bunch of them compiled in the link below. [ul][li]links to BGE sites[/ul]
  • I've collected some on the better egg sites on the link below. Check out the sites of the Whiz and WessB for everything you wanted to know. [ul][li]Link to Egg Sites[/ul]
    in Nwdie Comment by cbs November 2006
  • RTC Smoker,[p]Thanks. I like him, but not enough to buy him a medium ---small, maybe, but not the medium.
  • Okay, I was in a little hurry to make the post. Pleae ignore my errors. Thanks.
  • I fried the wires to a Maverick a couple of years ago when the prime rib fat cap CAUGHT ON FIRE. Quite the exciting time, but damn good result -- best prime rib I've ever had. I've done them since without the excitement of almost burning the house…
    in Prime Rib Comment by cbs August 2006
  • I concur. I have a medium and a large, and I think that's much more versatile than one extra large. But, I've never used an XL, and I could be wrong.
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