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Wanabe
About
- Username
- Wanabe
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We just took the "sumo bird" off the egg. It's a Christmas Miracle! Last but not least, the gravy. Thanks Mad Max and Merry Christmas!
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At 2 1/2 hours into the cook i'm basting every half hour. Linda, in red bought the turkey and I agreed to cook it. We eat at 5PM.
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I just put the "Sumo bird" on the our Large. I'll start basting in an hour.
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You will love your Mini you lucky dog. Mine is three years old and I wouldn't trade it for anything!
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Keep the bolts snug and remember to lube the joints with oil. If you leave them loose the bolt holes will wear rapidly.
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With the lid open you really have no control over the temp. I always close the lid.
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I did two on the mini last week and they were the best! Looks great RP
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I smell BACON!
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Our oldest granddaughter Emma and our Wheaton Randy during her visit with us at Silver Lake Dunes on Lake Michigan.
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Pulled them off the grill later this morning and place in cooler for two hours, They both taste great.
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PhilsGrill wrote: You can't relight briquettes and use them over like you can lump. I would clean and relight my Weber all the time with old briquettes. Then the light came on and I bought an egg.
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Kent may be freshening his stable.
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If you go with the Mad Max method you can't go wrong! http://www.nakedwhiz.com/madmaxturkey.htm
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Is Jackson Lake anywhere near Silver Lake MI? I'll be there on the fourth with my Mini!
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cookn biker wrote: Awesome!! What's cooking? What brand rig is that? Hi Molly, cooking sausage! It's an Alpine Coach and we have owned it for over ten years. My wife Claudia and I have traveled over 200,000 miles since we retired in 1996.
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I like the steaks at Costco but the pork shoulders at Sam's
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Looking good Hoss!
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One thing to add, after pulling at 195 to 200 wrap the shoulders in two layers of foil and wrap them in bath towels, place them in a warmed cooler for a couple of hours before serving. That is where the magic happens.
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Thirdeye, great pictures! Now i'm hungry.
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I load lump to near the top of the fire ring and arrange the smoke wood around the perimeter. I use a full 10 lbs. bag of Royal Oak in my large, three fire starters are in the middle, nothing special. I get good smoke ring and flavor every time. I u…
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Is 190 OK?
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Where is it? I'm at 186 now, what is the minimun temp to take off egg?
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I started them on at 225 at 5 PM yesterday. I bumped it up to 245 at 5 AM this morning, went to 300 at 7:30. I’m going to foil and set at 375, hope they get done. I’m using GuRu II, tonight’s load will be set higher to start. Thanks
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They gave me 50% off of everything I bought up to $30. They don't stock lump so I bought 7 two-packs of F40-12T shop lamps.
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Rolling Egg wrote: I buy Cowboy for 10.68 a (20pound)bag, year round.I don't know where you guys are getting the super fast burning Cowboy or how high you're filling the egg, but I've never ran out of lump in any long cook. I've cooked probably ov…
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Judging by looks alone, I would guess yours is undercooked. I have only three turkeys to my credit but when I cook them to 180 in the thights they look like this. Have you calibrated your probe?
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The bird came off the egg in 4 1/2 hours. The two birds were served and I have to say Tom's was great. The BGE turkey did have the best dark meat.
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3 hours, thighs at 160.
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I just basted the bird at 2-hours 30 mins., looking good. I will take a pic at 3 hours for you.
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I forgot to mention, Tom is a professor of astronomy at U of A in Tucson and he will be bringing his telescope for us to do some planet gazing later tonight.