It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
The full pallet should ship in the next couple of days and be in OKC sometime next week. It beats the heck out of me why you guys want charcoal when the daily temps are well over 100°F :woohoo:
Dang it. Did I miss out on this one..…
Like many other eggers, I did a couple Pork Butts for the big game today. Unlike others, these were my first.
Overall, with lots of reading here, a decent amount of prep, and a little luck the Butts turned out pretty close t…
Temp dropped to less than 200 but I knew it would with all that meat.
I woke up this morning (5 hours later) to 100 degree meat and a 100 degree egg.
Get a digiQ II. No more sleepless nights. You won't regret it.
Just got a wok and have never cooked on one before. Looking for some easy starter recipes to try out. I would really like to try fried rice.
Search is your friend. When I searched for fried rice I got 156 hits.
8. The Neely’s constantly asking each other for “brown sugar”
…and then giggling about it to the camera for 15 seconds. That term was funny once. In 1992. But now it’s just annoying.
I think that's exactly what I'm going to do. I normally don't use the Guru for that high of a temp, but ow well. And by the way, it won't get basted for the first 3 hrs unless I'm just awake.
Shhh, don't tell Max. :silly:
Little Chef wrote:
Chris...How big is your bird?? I would just get up early and start it that day!! (remember Mom getting up at 4 or 5 am to prep the bird...by the time you got up the house already smelled of turkey?? Well, lol, looks like it's…
mad max beyond eggdome wrote:
18 pounds divided by a maximum of 15 minutes per pound would mean about 4.5 hours.. . .but at 350 degrees, they usually cook a bit faster (figure 1 hour for every 5 pounds)...so about 3.5 hours or so.... even if you …
Sorry Max, I am on a very high about of pain killers (colitis) and don't really have the patience to search. :S
Can you help me out with the process time/temp to say start it at 7am for it to be complete by noon? Supposed to be a 16 - q8 lber. a…