There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
I'd better not. I have what doctors call a little bit of a weight problem. I used to grab bear claws as a kid, two at a time, and I'd get them lodged right in this region here.
Nice post. Greatest comedian of our time. R…
I considered digital too when I replace mine but couldn't find anything I could just leave outside and not have to worry about. Ended up going with one of these:
Q. "How was the chicken?"
I don't have to explain to this group the abundance of qualitative details missing from her response.
I get the same type answers, really annoys the $h1t out of me...!!
Next time you are in a Lowes or Home Depot go to the duct area of the store and they sell a "chef's hat" you can put on top of the DFMT. Just use a file or sand paper to remove any sharp edges. I think it was like $12.
You said you checked your thermometer, but it being inaccurate/malfunction is the only thing that makes sense based on that amount of time and the size of the brisket.Do you retest the maverick after the cook?
As other have said, the higher the better so whatever gets you highest is best. Any store or commercial crusts, I don't go past 400-450, otherwise the bottom burns. Also, I heat the pizza stone no more than 15-20 minutes or the bottom gets too do…
Thanks bro. I have a few ( :( ) broken thermoelectric wine fridges that I'm going to convert into humidors. This is helpful.
See a lot of guys going the old fridge route. Seems to work good, especially if you have to…
I like most everything. Here's my "humidor". It's a 120 qt Igloo cooler.
Very nice. How're you humidifying in there?
Humidity beads. Bought them from this place many years ago and they are still working well.…
The money muscle is way over rated in my opinion. I take the whole thing to "probe tender" which is almost always 192-195. Anything more and it seems to mushy to me. Shred it with 2 forks and mix it all together. Good to go.
I personally would put the butt on about 7 in the morning and smoke it at 350* all the way through. It should be done in about 6 1/2 hrs and you will have the most crunchy bark you ever put in your pie hole.
I don't think I've ever had a pork butt go over 12 hours at that size (8-9 lbs.) so you'd be getting done at 9:00-10:00 in the morning if you were using my egg. I cook at 250 degrees but measure it at grate level (not dome temp) so I'm cooking hot…
Mine is still clipped on there, never had a reason to remove the thermometer (I've never done a clean burn).
To check the calibration of your thermo?
Good point, done that a couple times. Replaced the thermo once too. I'm…
Here is what I may put in the opening if I build it.
Drawers, I like it. Will provide a lot of …