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jgdusc
About
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- jgdusc
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Looks like Eggcelsior beat me to it. I didn't use the pepper flakes but instead used some fresh thyme. The dark crust was techically an accident as I was late getting home from church and had to push it to get it done. Started out at 300 and by t…
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Thanks Springham and Solson. I need more practice as well. Look closely and there are several holes, but only one I couldn't "repair". If one started to develop, I just went back and cut a little deeper in front and flipped it over to cover. One …
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I agree with Fearless. I am a better person now. Hard to argue with science - especially when it makes things easier and taste better!
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Thanks Foghorn - We get the loins pretty cheap around here quite frequently and I don't consider them high quality most times, but this transformed it into something worthy of Easter Sunday. Their recipe says put it in the oven, but thats cause the…
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This is eye opening to say the least. I justmoved my eggs and grill to front porch for easier access, but it aint worth burnin it to the ground. Could an ember have ignited the grill brush residue? I know mine gets stuffed with grease and particl…
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My stoker came out to be around 360 with shipping (one pit, one meat, and fan) I have to say I love the peace of mind knowing it is handling the cook while I tend to other life demands. Haven't had a need to access it away from my house as of yet,…
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My BGE Grilling Center included a small egg. Bought it almost 9 years ago. It is what started me on this wonderful ride. Until last December when I got the twins, I used it mostly for quick hot dog cooks and hamburgers for a crowd since it held s…
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Gonna try that one! Any reason a wooden skewer would not work?
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Looks great to me. I agree on the eggs to bind. Love the bacon, gonna add that next time!
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Looks alot better than the one I just did!
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2 large and a small. So far so good!
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Was wondering about the dry aged thing but have a hard time imaging what it would look like after 21 days. Seems like one of those cooking shows Alton or cooks illustrated maybe mentioned you could wrap it in cheese cloth and put in the back. Hopi…
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Had to get a napkin for my keyboard. They don't make a drool sheild. Outstanding!
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Hi my name is Jason, I used to soak my chips.........Its been 93 days since my last soak. But I now know not to. Thanks to the power of the internet. L-)
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Yeah I am with King. 375 seems high for 4 hours? Direct heat? Could the thermo be out? Same on peppers, seem light for 325 at 45 minutes?
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Ok. Cookies it is. I'm in through the IPad. Thanks all!
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Might have to change it, cause I ain't excepting cookies. Hopefully that will fix it. Thanks! Nothng like being special. Guess the cold meds make me feel that way ha ha
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Any reason to not have the stone sitting on the plate setter? I assuming better air movement is the reason? Besides the little green feet I have seen any suggestions on substiture spacers?
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What do you have your daisy wheel set at when smoking?
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Dido for me on any Columbia egg cooks!