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PH has quicky become my favorite, and I've been using these rubs since they came out (well, almost). Don't limit it to fruit or veggies...it's a very good change up for ribeyes & burgers.
If you've ever had the ribeye @ Houston's you'll see what …
VI, what two great programs to play for the title...good luck to you, but Roll Tide! :
And here's hoping to out first ever win against you guys, although that texas rb did step out of bounds in the '82 cotton bowl!
Thanks TE, maybe that cut looks big in the pic, because I barely made a snip when I did it...I was trying to mimick Fidel's artwork last night. :laugh:
Thanks to you both for the tips..it's very much appreciated.
I like fresh market, but main reason we go is it's closest place to us besides publix. It can be pricey, but like Fidel said, you get what you pay for, usually at least. I live in Buckhead so it's all pricey around here anyway.
Brisket is the on…
and a butcher who doesn't know what he is talking about. Although he didn't cut it I don't think, and it was the only one in the case. Next time I'll know...
but still..so why does it have 2 different grains? wouldn't both sides be going in same…
7 years medium, 1 year XL.
Although I really didn't get serious until about 2006. I was in an apt until then and it was considered a fire hazard on the balcony. That didn't stop me, but did slow me down some.
You will want to get these 3 items, all for a separate purpose :
Thermapen - instant read
ET-73 Mav - basic wireless for meat & pit
DigiQII - controlled draft system
Yeah, I wasn't sure how long I wanted to try & go without cooling them down...kinda in no man's land trying to keep them warm for that long...plan is to leave here at 8. I could probably throw them on earlier and get them in the freezer by 4..that …
If you really want to add some depth, mix in sundried tomatoes (process in food chopper) to the cream cheese.
Here is a link I have saved with more ideas..