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  • If you are going to have them for lunch you can rub them down before you go to bed, however if you wait until the last minute that will be O.K. too. My vote is before bedtime or first thing in the morning if you plan to have them for supper. I co…
  • You have to be careful when lighting the egg not to let your temp go above your desired cooking temperature or you will have a devil of a time getting it to come down. That ceramic works really well! As soon as you get your lump lit close the dome …
  • Had a storm come through Star Mississippi a month ago. Four very large trees went down right by my house lost power for three days, cable tv still worked though thanks to a generator. We had more damage in the Jackson area than during Katrina I was…
    in Ping Mickey Comment by Tommy May 2008
  • I'd say cap side up.
    in Fatcap Blues Comment by Tommy May 2008
  • Well two of those use gass, not that I'm a snob but gass? I don't know but a gass smoker just doesn't sound right me. Maybe I am a snob.
  • The beauty of the egg, long slow cooks. Once it is stabilized you don't have to hang around and add fuel and watch the temp all the time. I know webber kettles are good I just don't want one.
  • I second that emotion the flavor is in the bark, unless you do inject the meat the mustard (good idea) and rub will not penetrate very far into the meat. But the inside meat is great as is if cooked right. Low and slow. 235 to 250 You just can't hur…
  • Now that you mention it I have a black streak that I should try some of that stuff out on so I'll do it and get back to the forum on this one.
  • We manufacture pot hole patchers where I work and the salesmen have to constantly clean their demo machines and keep them looking new. Tar is what they are fighting, we find that orange citrus cleaner works best. There are a lot of them out there s…
  • Well I sure like it. What size are those eggs? Large? Love the brick.
  • That sounds really good, so how do you cook your chicken wings? I'm always on the lookout for wing recipes.
  • Yea she's pretty smart too. You get hooked on that egg and you will be doing a lot more cooking for her than you ever would otherwise.
  • Unless you inject it not much of the flavor will penetrate very far anyway.
  • If you are going to stain it spar varnish is the best choice. No varnish will hold up for more than a few years out doors due to UV rays. Exterior or interior latex products bill break down from exposure to oil products which is why a lot of pain…
  • I wish my ribs looked that good how did you do it?
    in BBQ Ribs Comment by Tommy May 2008
  • I think you would want to start the glaze about 30 t0 60 minutes before it is finished assuming your at 235 to 250 It is mostly for appearance I doubt it will contribute much to the overall flavor. But I'm not expert.
  • Star Mississippi
    in Eggin Comment by Tommy May 2008
  • I was just thinking out loud with a beer in my hand I am not a competition caliber chef by any means, but I might make a good grunt while I learn.
    in Eggin Comment by Tommy May 2008
  • Your right I do need to attend some egg fest.
    in Eggin Comment by Tommy May 2008
  • I concer with that emotion, crock pots are for soup. And yes I love to use Braggs apple cider vinegar and or apple juice and apple cider mixed.
  • In my pre eggin days I had a recipe that I cooked in the crock pot. The ribs were really goood and they did fall off of the bone, but the grill does not produce the same texture as the crock pot it also does not have grill and smoke flavor. The sa…
  • Also I really like the plate setter for long cooks, it keeps skin from getting to done. Using the plate setter you can go longer before you foil, if you do foil. But I haven't won any contest so don't take my word as gospel.
  • Just a thought, why don't you put them on the grill for several hours low temp and soak up the grill and smoke flavor then wrap them in foil. Might even want to hose um down with some NC sauce and then wrap um.
  • It's tough when you seek perfection is it not?
    in Spare Ribs Comment by Tommy May 2008
  • Briskets are like Boston Butts or shoulders, the rubs and mops matter but the cooking process is what makes it. Thank god we have Eggs to cook on.
    in Brisket on XL Comment by Tommy May 2008
  • The brine receipt isn't my idea it came from an e-book called Competition BBQ Secrets. Worked like a charm the meat was very juicy, and I will use that brine again. The butts were really good. Honestly I used both rubs and really couldn't tell th…
    in Butts Comment by Tommy May 2008
  • You got any plans for that table? I have an extra large egg and but I have realized I need and table and a smaller egg.
    in Table 3rd try Comment by Tommy May 2008
  • Pretty far south. Star Mississippi
    in Butts Comment by Tommy May 2008
  • Thanks guys, and your right why wouldn't I use both rubs since I have 2 pieces of meat. That was just way to simple for me to figure out. Mom and baby are doing fine but since son in law is a good Baptist minister I guess I'll not only have to spo…
    in Butts Comment by Tommy May 2008
  • Don't mean to state the obvious but add lump before the old has burned out and you want have to relight. But if you miss that window. (which I have) Put vegetable oil on 2 pieces of paper towel and twist them together in the middle making a cross …
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