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
Occasionally, I find that a piece of lump hasn't been fully carburized (I believe that's the correct term). I start my fire with a MAPP torch and can usually spot them quick, if there is a piece of lump that behaves differently while lighting. The…
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Take the first three spaces out of the line of HTML code, above and you're golden.
With a spare grate and a few balls of HD aluminum foil, you can fit a bunch. Picture below is six butts, averaging around 9 pounds a piece.
The large BGE is a cooking machine.
Raging River Redeye Express on burgers is so good that you'll slap yo' mama! It's the bomb on rack of lamb, as well.
Nature boy's rack of lamb is my go to recipe:
That, sir, is one great idea. I'll bet that would rock the house as an appetizer on a restaurant menu! It look SOS good that I won't go on a huge rant about the jarred sauce, but I'll bet a nice fresh, uncooked San Marzano, basil, oregano and…
Easy cook and you'll look like a rock star. I do them a couple of ways:
1. Pick a favorite rub or just plain old salt and pepper, season well and grill at about 400° - 450° direct for a nice char. Turn every 10 minutes or so. Cook until interna…
Cook at 250° dome, next time. You gain nothing by cooking at such a low temperature. My butts are typically between 8 and 9 pounds and rarely take more than 12 or 13 hours to get to 200°F internal.
If you have a food saver, start cooking some me…
The Naked Whiz has a great page with Elder Ward's recipes. There are two sauce recipes: Traditional And Piedmont Style.
Mary Lee's "I fought the slaw, and the slaw won" Cole Slaw recipe is the best I've ever had to accompany some pulled pork.
Again, how you like your ribs is ultimately up to you.
My take is to never, ever foil and boil them. Stike and BowHunr, I'm with you.
If you absolutely need to empirically taste the difference for yourself, do a side-by-side blind tasting compari…
It's all about the "bend test". There is no magic combination of time and temp because each slab is a unique chunk of meat and bones. At 250° dome, a slab of babyback can take anywhere from 4 to 6 hours you reach "fall off the bone" tenderness. …
If you click on the link for Mad Max's Method, it will take you to the Naked Whiz's site for a detailed description of the cooking process.
In a nutshell, stabilize the BGE at 500° F set up for indirect. Put the roast on and set th…
Thanks - it was great corn. Looks like it re-sizes anything over 640 to 640 and honors any sizes smaller than 640. I don't get any warnings no matter what size I use.
Probably because I'm viewing on iPhone in mobile theme mode.
What Egg Juju said. To see the formatting of another user comment with formatting, you can hit the quote hyperlink, as well.
Try it with this one.
URL's, Links to Pics, bold, italics in posts.
Ok. I've been playing around a little bit and h…
Yes, sir. I've got to believe that there's a plugin for the functionality in vanilla. If enough of the regular crowd migrates over, I don't mind roughing it a bit. Obviously the greatest asset on the forum has always been the wonderfully talented…
Duly noted, Dr Zaius.
It certainly wasn't my intent to mislead, only to point out that we can still post pictures the same way we were all along on the previous forum software with a small change in the code formatting.
Thanks for pointing out…
Can I ask you what the process is for attaching pics from a phone?
Frank, I copied the direct link from photobucket then typed less than symbol img src= followed by pasted direct link and trail with greater than symbol.
Have you ever tried a marinade called "Mojo Criollo"? I find it made by Goya in the grocery store or markets in areas where a lot of Latin Americans reside. It's got sour naranjo orange juice, a lot of cumin, garlic and more spices.
The image size at 150 was tough to see that beauty of a stir fry. Not to be a bandwidth hog, but here goes nothin'.
Pictures of chicken stir fry
The methods for posting images, links, BOLD TEXT, italics,
Including Font Size, etc. are o…
There's no doubt that the egg is a sizable investment.
If there is any possibility that you can make the Eggtoberfest in Georgia, you can save approximately $400 buying a demo egg that will come with the full lifetime warranty.
I'm pretty sure you could cook them on the stock 18" grid. My steak of choice is the ribeye and I think I've had 7 or 8 of those on at once. I would likely never go multi-level with steaks.
I usually hot tub them in food saver bags and get the…
You can easily fit about a dozen NY Strips on the large.
On two levels, I've done 6 x 8 or 9 pound boston butts. 4 on the cooker on the left and 6 on the right hand cooker.
I don't have a pic, but I've done 9 slabs of babybacks w…