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  • I'm going to cook you in the BGE without a thermometer.....
  • Thanks for the advice. That is what I thought as well. I have a meat therm that I used to use, but went with others advice and clearly overcooked everything. The outside (of the butt for example) looked great and it smelled great, but the inside …
  • My bands do not have the little nub.
  • locolongball,[p]We need more events like this around the country. I've had my egg for a couple of weeks. Are there any fests coming up in the fall or winter or are they all over with for the year?
  • sprinter,[p]Thanks for the feedback as it is quite helpful... One thing that I did learn on Saturday is regardless of prep give myself some add. time if "things" were not to go as planned... I put the butt on at 11:30 and something in the back of …
  • I kept the temp about 225
  • Pakak,[p]Looks great! My mouth is salivating as I look on.[p]I took your advice (and Eggor's) and fashioned myself a stainless steel rack (kind of like yours and Eggor's but less "fancy"). The meat goes on in a few...[p]Thanks for the picture!
    in Beef Jerky Comment by Newbie July 2004
  • WooDoggies, and the brown sugar carmelizes at some point? Are the Dizzy Dust ribs the ones pictured on the left? Thx. [/b]
    in Direct Ribs Comment by Newbie April 2003
  • WooDoggies, these look awesome. Talk to us about applying the brown sugar with the Dizzy Dust....which goes on first, etc.? No flipping....very interesting. How long prior to the cook did you apply the dust/sugar? Thanks. [/b]
    in Direct Ribs Comment by Newbie April 2003
  • Car Wash Mike, other than the Dizzy Dust, what other prep? How long did you cook, and at what temp? Direct the whole time? Thx. [/b]
  • Yes. I was thinking along the same lines. That's what I'll do. Thanks for you input.
  • JJ,[p]Thanks for the info, can't wait for the weekend to roll around again to get my Egg fired up. The Egg is a different animal for me, I've been used to full-up gas grills, and cheap tube smokers that can't retain the heat.[p]There was a post fro…
  • Thanks to all who responded -- I never could get the heat below 290 in my first eggsperience, ribs were dry but were compensated by nice cold beer.[p]From your posts, and from observing my Egg during cooking, I think I have a couple of things to try…
  • Gfw, [p]Sorry -- forgot to mention that I was cooking direct :0
  • Gfw,[p]Thanks -- I've tried your suggestion of opening the lid for awhile (a minute or so)...when I re-closed the lid, temp was about at 200, but quickly rose up to 310.[p]I did notice a fair amount of smoke coming from the Daisy wheel, so I've take…
  • Spin,[p]Thanks for the response -- I'm still trying to get the temperature to come down... How do you keep the temp from getting too hot? I lit the lump charcoal, closed the lid, and it's been in the 300 range ever since (I was shooting for 210 -20…
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