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  • I've had one for probably about 10 years or so. I was on a coffee forum and needed to replace my Moka pot. Someone suggested the Aeropress. I looked it up, was intrigued and bought it. I also purchased a metal filter which doesn't strain as finely a…
  • NEKEgger said: I was always told that the plate setter legs down with a really hot fire would result in the gasket wearing out faster.  Is there any truth to this? My first pizza cook totally fried my gaskets. I have a free replacement b…
  • My set up is plate setter legs down, then use the 3 small green feet that came with your egg to space the BGE stone above the plate setter. I usually cook my pies between 800 and 1000 degrees for about 4 or 5 minutes each. I think the barrier the fe…
  • I've got to lift the basket out anyway to shake the ash off.
  • Thanks for the reply and advice. Hopefully someone's posted a video or photo tutorial.
  • I roast my own beans using a Poppery II hot air popcorn maker and my favorite bean is the stock espresso blend from Burmans, although I've roasted some peaberries that almost tasted like bittersweet chocolate. To take the espresso nerd brass ring I …
  • Crema depends on grind and beans. You're not going to get the same kind of crema on a cup of coffee, regardless of the method, that you'll get with an espresso machine. It's been a while since I've used the AP, but I would suggest experimenting with…
  • If I'm not mistaken fish sauce acts on the flavor receptors on your tongue. I don't know that you're supposed to use so much you actually taste it. I've only seen recipes where just a small amount is called for, around 1/4 tsp.
    in Fish Sauce Comment by JohnB May 2015
  • Coffee nerd here. You can get crema with an Aeropress which, in my opinion, gives the best cup of coffee hands down. It's also incredibly easy to clean. I've used a french press, a moka pot, an Aeropress; I have a KA burr grinder modded out for espr…
  • I've been to Ireland and did a 3 day weekend stay in Edinburgh during a one-month stay in London. We drove from Dublin to the west coast and then down, making a large loop back to Dublin. Dublin is fine and about 15 minutes outside of Dublin you g…
  • Thanks for the info. I may put this one on the back burner and back into the freezer. I remember doing a beef roast low and slow. It didn't take that long to cook and it was fork tender. Must have been a different cut of beef. Wish I had kept notes!
  • I don't use a rub, just salt and pepper. BUT! (no pun intended) I do insert slivers of garlic in the butt, which disappear by the time the pork is pulled, but make it very tasty
  • Thanks for all the tips. I was mainly trying to figure out whether to do this overnight, so that's settled!
  • Try brining the free range chicken. That will solve the dryness problem.
  • Put the BGE feet between the stone and the plate setter. That will solve the crust burning issue.
  • I'd like to second the above comment. I had a good friend and her boyfriend come over for dinner. She was in the market for a grill and was wondering about the egg. The second she saw me get on my knees with a bent wire to clear out the grate she sa…
  • That Mohla looks great but went with the first recipe above. Still chugging away in the egg -- now in my Dutch oven. Smells great so far.
  • Here are some tips from my experience deviled eggs are great for lunch artichokes with either butter or mayo make a simple sauce of soy, sesame oil, ginger (or garlic or both), sirachi if you have it and put on your grilled veggies. grill aspar…
  • I roasted two young goat thighs last August. Here's my recipe: I marinated the thighs (about 2.5 lbs. each, from an organic farm) for about 2 hours in 1/2 cup lime juice, a bottle of white wine, a couple cloves of garlic and some olive oil. I …
  • Thanks -- I think I'm going to do a variant of the grill and braise. Unfortunately my Dutch oven isn't large enough for all the ribs I have so the braising will be done inside.
  • here here for the Aeropress. I bought one about 4 years ago. Hands down the best coffee maker I've owned. That being said, if you want a drip machine I have no advice. I'm as obsessive about coffee as I am about my BGE. Currently have an Aeropress a…
  • Once I cooked these like I would ribs -- just salt and pepper and about 5 hours at 300 or so. They were awesome.
  • Sorry, was thinking of taking pics but the day was busy. The roasts looked fine, but nothing to write home about, visually. The best picture to keep in you mind is that both bones were picked up and gnawed on, which is the highest compliment!
  • I'm in Louisville and I think you're referring to Blue Moon BBQ of Owensboro, or at least that's the place that's famous for it. If I make it to the state fair I'll try some.
  • Thanks for the tip! I'll marinate for an hour or two and then inject before I put them on the egg.
  • I think I'm going to marinate it in wine and lime juice. My friend brought over some rub from Trader Joe's. One roast will get that and the other will get the curry treatment. Thanks!
  • Thanks for all the comments. I'm going to get a look at the roasts tonight. I'll post a follow-up.
  • My understanding is that these roasts are from a young goat and don't have the strong flavors associated with the more mature goats. We want to slow roast these whole. What marinades would you suggest and what egg temp and final meat temp are good t…
  • I went on the Atkins diet about 15 years ago, before it was really well known. Wanted to lose about 5 lbs. and wound up losing 15. I couldn't believe the stuff I was eating and still losing weight. Steaks or pork chops every night and that summer I …
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