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Hsbldr1
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- Hsbldr1
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Thanks I will let yall know how it turns out. Looking forward to trying something new.
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I am doing mine indirect
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Thanks i will keep a close watch on it. He says it is a very short process 2 to 8 minutes. Done only for apperance "malliard reaction" if it is perfectly browned i won't do it i guess as it is not to cook further. Also i am not looking for the easie…
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"winner winner chicken dinner" cooking like that is probably what got that saying off the ground!
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Briskit is by far my favorite BGE cook, and yours looks great! also ditto on the burnt ends.
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It is just that simple. Sometimes the answer to what seems to be a complex question can make the asker feel down right stupid! Thanks as always. The knowledge I find here never ceases to amaze me.
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thanks
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thanks guess that gives me time to dry the skin for better crisping.
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Ha didnt think about names, seeingas how ialreadyknew most everyone in pics :lol: I willworkon names ...sorry'bout that
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haha that is too funny!
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no. but what i am trying to serve is a roast that i remember my great grandmother serving when i was a child. What i remember the most is greatmama sending everyone home with the leftovers. I guess i was to excited about opening presents to remember…
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Thanks looks like I have some homework trying to figure this out. With so many cuts how do you ever decide. Well maybe I will try a couple different options before Christmas.
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sounds good thanks
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wow forget the previous post after closer inspection turns out they are not cut individually but rather short cross sections or several ribs....suppose that is where the name "short ribs" came from. :blush:
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Comedians and chefs all rolled up in one. Could I have found a better forum! :lol:
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Thanks thats a relief i was worried it might loose to much moisture with that fat barrier gone. Headed out to put it on now! Thanks again.
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Thanks emailed them just now. I hope it work my wife is a little upset with me for not being on the ball.
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Thanks will do.
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west towards alabama. Douglas County
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Georgia... only an hour or so from eggtoberfest.
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Just two. me and my wife have been talking about the fest since we missed it last year due to one of our daughters starting college. She needed help moving in. Any advice would be greatly appreciated!!!
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Oh well I have clicked on everything i can find to click on... resorting to old school"The Telephone".
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Yes...I would tell less friends. I only got one sandwich. :woohoo: I have done two two roast since. One I didn't do the mustard/wor slather, that was a mistake not terrible but definatly not as good. The other I tried a different bbq sauce (masterp…
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http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=582506&catid=1# Here is a very successful cook of a hindquater roast from my sons first deer.
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One of your pics looks like you have a popane bottle hooked up to your egg. :ohmy: Caught myself laughing at my own thought.."That could be Tim the Tool Man Taylors' back deck. Anyways it was funnier before I wrote it. :whistle: :lol:
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Update...The bread pudding was a great success. The "frosting" was not recieved as well. The alcohol seemed a bit strong and I only used three Tbs think next time i will leave that out it will be perfect. "at least for my critics" So I suggest every…
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Mine (twin girls) started college last fall. Better cook with em while ya can mine left it seems like a couple day after a pic just like that one. Anyway help like that is hard to find.
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I'm thinking a Bar-B-Que Brunch I don't think I will make it to lunch.
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Thanks for the advise. We have had many overnite cooks but they have always been brisket and always on time. I just assumed pork was as predictable. I guess you could chalk it up to luck that i woke up but personally i think the delicious smells not…
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yep but don't say that to loud my wife might hear. :lol: It is perfect size for large egg.