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Royal Coachmen
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- Royal Coachmen
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Comments
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New york style crust is preferred.
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I live in Indiana too...although MUCH further south than Mishawaka...I'm down in Noblesville just north of Indy. Browninggold said: Little Steven said: I have spent a lot of time on the road. I've always tried to see eggers in the are…
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I play Xbox....alot. Mostly whatever the latest call of duty is....actually I only play call of duty. ;)
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Ive had the same thing happen. I close vents or leave bottom shut and open top just a sliver and it usually will drop in 20-30 mins where i need it to be.
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Thanks all. I will use tortillas next time...great idea. I need to check craigslist and get me a kitchen aid mixer with a dough hook...that will speed up the process...and the idea for dough balls from whole foods is brilliant. Thanks everyone.
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One more thing I thought of, if I decide to cook this in the morning (it's a 7lb brisket) I guessitmate I could be ready to pull it by 5-6 pm if I put in on around 7 a.m. Of course I cook to temperature...so in the event it is not on the time frame …
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Very Helpful Lou! Thanks! Let me ask this, is it necessary to cook the brisket in a foil cake pan? I plan on cooking on a raised grid using the AR and ensuring it is cooking indirect.
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I've seen a few posts on this cookbook but cannot seem to find it anywhere. Seems I read somewhere a while back it was taken down and no longer available? Can someone confirm (or reconfirm) for me? Im trying to start making some healthier food choic…
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I was a Sweet Baby Rays fan...until I tried Head Country BBQ sauce out of Texas. I cannot find it in Indiana but I order it by the case in Hot and Regular. It is wonderful.
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Rebrowsed the CGS website and found what I needed. Thanks anyway!
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The stuff is regularly priced at ACE (which I tend to think is slightly high on most items) at $17 per bag. At $9.99/bag for Royal Oak...(again disguised as Grill Mark) I'll take my chances and will report back! On a side note, I've also found Cow…
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Thanks Chubbs. I checked Naked Whiz but did not see it. I read on another forum the same thing that ben4unc just posted...that it is cleverly disguised as Royal Oak.
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Thanks NOLA, is the taste diference between beef i buy at the store and dry aged that great.
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Ok so reading through a lot of these threads....do you all dry age beef yourself or do you just buy it from a butcher already aged?
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Very helpful illustration. Eggcelsior said: Edit: I won't buy anything below choice. If I am taking in that amount of calories, I am going to make it worthwhile. That's why I don't drink cheap booze or eat crappy chocolate. Here is a photo …
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In the first pic posted on this thread...is that top tier grid the grid extender made by BGE? I bought one of those a while back and was disappointed with how flimsy it was. The grid in this pic looks more sturdy.
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I found a local hardware store that sells Dizzy Pig. I've never tried it but picked up a bottle of Swamp Venom. I'm anxious to try wings on it soon!
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Great feedback everyone. I appreciate the tips. I am anxious to put them into practice this weekend!
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I thought maybe an AR 15.... Heh...wanted one wife said nope so I settled for an adjustable rig. ;-)
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Good stuff Hapster! My biggest problem is a lack of education. This site looks grate. (Bad pun intended)
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I'm an attorney (because attorneys make more money than lawyers....right?) from central Indiana.
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If I just buy the AR need I buy anything else to go with it? Any other accessories?
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Thanks Billyray. That's what I thought.
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So do I not need the plate setter if I have an AR?
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I've heard placing the frozen pulled pork in a crock pot with a can of coke. I've not tried it but am fairly certain I read it on this board. I've heard its wonderful. Might try it with the two pork butts i have on the grill today.....
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I may be committing bbq sacrilege (depending on who you talk to), but I like taking my pork off the grill when it gets to the stalling point in the mid-160's F. Then I wrap it in foil and let it rest in a cooler wrapped in a warm towel for 30mins to…
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Boiler up! Alum c/o 2004.
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Hunting (Turkey and Whitetail) and fishing (fly and for small and large mouth)
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I'm reporting back. (sorry for the delay I'm keeping up with a 2 year old and a pregnant wife). The pulled pork was the best round I've prepared! Moist, just the right smoke and bark! Thanks for all the help,
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Thanks all!