JD, the one other thing I would mention is to clean your grate every couple cooks. The grease build up tends to collect more particles with that heavy smoke flavor. If you have a clean grate and let the lump burn 30 minutes or so, you should be goo…
Hour 3 update.
- Still moving along nicely
- Ends are crisping a little
- Starting to see a little pull back on the bones now
- Might be about 5.5 hour cook, but we'll see
- Will definitely take the advice and only sauce for last 20-30 mins.
Thanks Wess. The grid is not completly covered with foil, I just put about 2 inches foil in 3 spots to cover the gaps where the plate setter is open. Found it helps to keep the edges of my ribs from cooking too fast.
Thanks guys. Appreciate the replys. Please keep'em coming.
Until then, here's the first update report/picture after 90 mins on the Egg.
- Did my first rotation, 3 from rib rack are now on top
- The whole backyard smells amazing
- Ribs seem to…
Looks fantastic. Did the crab mixture have any sort of cheese or other moisture to help it bind to the steak?
I'm going to Emeril's restaurant in Orlando on Monday with clients. Will be looking for some cool ideas to try.
Hi Slovan, looks great, really can't believe its your first cook.
As for cooking time and temps, be sure to read several posts on each type of meat before settling on the best "recommendation". For example, I like to cook pork shoulder at 250 in…
I tried a good recipe on YouTube recently that involved cooking the CS ribs in a pan with beer and bbq sauce in a pan and then finishing on the Egg with a little more sauce.
Here's a link:
I like to season my steaks with Hawaiian salt and fresh pepper, that's it. As for cooking, I've been using the Hot Tub method the past few times.
Put the steaks in a ziploc, close it up, and then soak the bag in hot tap water (about 100-105 degr…
Hey Ken, welcome the forum. If I understand your problem correctly, it sounds like when you open the egg you feel like it might actually tipover. Is that right?
You could always try turning the egg in the nest so the weight shifts more toward o…
Hey Funk, welcome to the family. The good news is that your drip pan played a nice substitute for the platesetter.
Try cooking the tenderloins direct using a raised grid next time around. You can find directions for making your own raised grid …