Bigredq- rack of lamb a has become my go to "impress people with the egg meal". All I do is season with finely chopped rosemary and kosher salt. Then I smoke the rack of lamb @ 250 raised grill until the internal temp gets to 120. Next I pull the la…
Pokey- I will 2nd spoon suggestion to invest in a thermopen. The best advice I got when I bought my egg was cook to tempature not time.
My favorite way to do thick pork chops is marinate them in cheap Italian dressing for as much time as you have.…
When I did the DM recipe it was around 30 degrees when I cooked and my temp didn't get much above 70.
I didn't use ice, just but my can on the bottom and salmon on the grill. It was easy and delicious
hope this helps
1:1 means using equal parts, of salt and sugar. so it could be 1/2 cup to 1/2 cup or 1 cup to 1 cup, ect. I would make sure you have a good thick brine on the fish.
as for the dasiy wheel and bottom, I left it barely open and the bo…
I also did Don Marco's recipe and my wife had the same complaint that it was too salty. I then did another piece using a 1:1 kosher salt to brown sugar cure, and it was fantastic. I will be doing that again.
We had a great time looking around. I could of bought the whole store. though I didn't buy anything today. I really wanted the 14" wok. couldn't convince the wife that I needed it.
As for the "scumbag" comment, that really threw me off. That was…
here are two post from grandpas grub that may help. search his for his post on the form they are very informative