We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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My started acting up pretty much like yours. It turns out moisture corrosion to the input jacks. They rebuilt my unit...but I understand they no longer recondition these as they are no longer available.
Be sure and get a flash fryer. These have super fast recovery rate...so when you dump the cold ingredients into the fryer, the oil temp does not drop too much. This keeps the food from becoming satuated with oil. HSN always has a few.
statins keep chloresterol levels down. Most of my egg cooks involved fatty meats :laugh: best kind though.
actually my dad had bypass surgery so doc is just being overly cautious. I am using the lowest level of statin.
Indirect, slow and low. The lower the better. I usually smoke at around 230 for 6.5hrs depending on cut. There is the longer flat bones which cook faster vs the shorter thicker bones closer to the spine. Throw in a few hickory or mesquite chips. No…
Got to find a friend/relative by a William Sonoma store. They had an 11piece set for $600 new in box! The stores seem to have ample stock (since its not advertised) and they will sell display models at a discount.
I was in the store. I received an email yesterday about their big sales and dropped in. The sales lady said they were quietly clearing them out. I purchased the cleaver, 10inch, 6inch, 7inch hollow ground san. Its what ever is left in inventory. Jus…
Your doing fine. Usually I use lite 3 starter cubes for the large, keep the dome open and bottom draft door wide open for 10 minutes or so (depends on wind condition). I check to see if the coals on bottom are glowing. Next I close the dome and for …
I like not being tied to the grill. Even for shorter cooks like ribs. I can leave and go shopping, visiting etc and come back to dinner...sort of like a crock pot. Nice not having to worry about starting dinner after a long day out shopping. This wa…
I take some of the drippings and add it back onto the pulled pork. My finishing sauce is basically a 'watered down' bbq sauce to compliment the pulled pork.
1c apple cider
1/2c bbq sauce
1/2 tsp salt
1/4 tsp cayen…
Your pic of Remington brought a tear to my eyes as I reflect on my many friends that have departed so soon. it is not easy losing a pet, but I get another as that day is overshadowed with all of the happiness my pet has given me.
I was looking at the the small, which would fit inside the large, but the actual cooking area was a little too small for my use. I picked up a large when wm sonoma had a clearance sale for the gasser. These are great for teppan grilling, fried rice,…
I just finished starting the guru for a boston butt. I set the guru to 234 and clip the temp probe right on the grate. That make it pretty close to 250 dome initially. over time dome and grate becomes the same.