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  • This CPA from Madison wouldn't have been able to make it on April 14 anyway. Roll Tide MrCookingNurse!! We're Bama grads at our house except for our son, who will get his degree in May. He got a student ticket and made it to the game in Miami.
  • A cabinetmaker friend of mine made this for me.  Roof is high and open enough so that smoke isn't a problem, and the roof has enough overhang to get me out of the rain unless there's a real blow.  Made of cedar with a Corian counter top (buddy had a…
  • The Looftlighter is a pretty neat thing to have too.
  • I've cooked them at 350 to an internal of 160-165 on the breast and had good results. Hope you're cooking a big bird. You'll need some comfort food for Saturday night. Just kidding, but RTR anyway. Looking forward to being there Saturday.
  • I used some tonight. What came out of the bag first were big chunks that worked really well. I cooked steaks, so I'd be curious to see how it works on a slow cook. Based on my first use, I was pleased with how it did.
  • Is the new High Heat gasket showing up on the BGE website a Nomex?
  • I use kitchen shears to cut the top of the shell lengthwise to the tail, pull the meat out and place it on top, still attached.  You can then pull out the vein, sop some garlic butter on it and put in on the grill, leg side down at about 400.  Cook …
  • You might try Sam's.  They had a bundled pack with two sized of bags and some other lagniappe for a pretty decent price.
    in Vacuum Bags Comment by dunnharr May 2012
  • The Looftlighter is the ticket.  Watch the YouTube video - I'm usually ready to cook in 10-15 minutes and it's much safer than using a torch or alcohol.
  • Is the new High Heat gasket showing up on the BGE website a Nomex?
  • "It's the last grill we'll ever have to buy" or "we'll never need to use the oven again".
  • I believe the High Heat gasket that is on the BGE website is a Nomex, and should be available from your dealer.  Anybody else know if that's right or not?
  • Looftlighter.  Works great and much safer than a torch.  Go to YouTube and watch the video.  Used mine last night and within about ten minutes we were up to about 800 degrees (didn't mean for that to happen, but it did).
  • My guide says to brine a whole chicken four hours to overnight.  I did a whole pork loin and the recipe said from at least 12 to 24 hours.  Definitely rinse well, pat dry, and season as you normally would, but with less salt.
  • I use the vertical rack and set it in a drip pan with chicken stock in it.  The Fresh Market has a really nice poultry rub that I like to use.  350 for about 15 minutes a pound.  Buy a Thermapen and you can pull it when thigh meat is 180 and breast …
  • The company website says you can do on 20 pounds or smaller.  I did a 17 at Thanksgiving and it worked well.
  • Click on the link below to watch a video on cooking turkey breasts.  He cooked two at a time and said he could probably have fit three.  But, he didn't say what size egg he was using.
  • I cook mine indirect at about 350 on the vertical rack.  Usually takes 12-15 minutes per pound.  Needs to get to 160 in the breast and 180 in the thigh.  Instant read thermometers are great.
  • I cooked a 16 pounder last weekend in a pan set on top of fire bricks on top of the plate setter in the BGE Rack, and don't think I could have gone much bigger.  The BGE website says you can do a 20 and I'm thinking that it is assuming you're cookin…
  • I've been there and think it's a really nice, slick site.
  • I cooked a 16 pounder yesterday, just to make a test run for Thanksgiving.  Put the PS in legs up, laid a couple of fire bricks on top, then a 9 X 13 drip pan and then the turkey in the BGE rack inside the pan.  I added some chicken broth to the pan…
  • I made some recently and used Hickory.  It came out great.
  • I had a friend build mine and he used a piece of Corian he had in his shop.  It's been great - I just use 409 on it and I've never had any problems with stains.
  • Ditto the 450, cook to about 145-150, and definitely recommend the Dizzy Pig!!
  • I rely on mine for just about everything that doesn't require high heat(steaks and burgers mostly).  I bought one that Weber makes and just run the cable over the plate setter leg and on top of the gasket.  It has a remote unit that lets me keep tab…
  • That looks awesome, Clark.  I'm a BGE rookie and I live in Madison too.  We'll probably smell each other's smoke from time to time.  Are you Rusty's brother?
  • I've only been egging a few months, but I've found that if you use a wiggle rod every few hours to clear out the air holes in the grate, it really helps in keeping the temperature steady.  If you're not familiar with them, it's a wire rod with one e…
  • Ribeyes tonight.  Cooked shrimp stuffed with crab (actually crab cake from Fresh Market), and wrapped in bacon, held together with a toothpick, last night.  Placed on a hot griddle and very carefully turned them a time or two to get the bacon browne…
  • There's just enough of an overhang to keep me dry if the wind isn't blowing the rain in. 
  • I cooked some over the weekend that I first marinated.  I then put them on a cedar plank (soaked in water at least an hour prior) at 350.  I pulled them off the plank when they got to about 140 internal temp (I think about 30 minutes) and put them d…
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