It goes up a bit in cold weather as the egg loses a little more heat to the outside world. I notice my draft door setting will be slightly more open compared to a summer day. But I would not expect that coals that last 23 hours would be reduced to…
Ha! I've been doing reverse sear a bunch and never stabilized the egg for the direct part of the cook. I just take the DFMT off and open the bottom vent and let her rip!
I will try to stabilize it the next time and s…
For wood working, the rule is let the wood sit for at least 6 mo.s per inch of thickness to dry. You can use green wood, but before you get any good smoke, all the moisture must be heated away, and it may create creosote while th…
if it is flaming out of control with the dome closed, reduce the airflow buy either putting the DW on (even fully open it is restrictive and will slow down the fire) or partially close the bottom vent.
...and the saga continues. I thought I was being original until I found out that Auntie Ann's makes pretzel dogs. Damnit! So I stepped it up and also made some pretzel brats. Good stuff! And some dessert pretzels as well. …
Richard Fl said:
This was recently sent to me about how to peel whole garlic.
Richard Melbooooring Fl.
been doing this for years. Works better if you use the heel of you…
Don't see any reason why not, but I also don't think it's that necessary. I just use BGE ash tool that I got with my egg to pull the clumps into a small pan placed beneath the bottom vent. Seems to work very well and no risk …
Think some folks are apprehensive about having their city shown on these forums for security reasons. Not sure why, but there are always "those folks".
. I hear ya. Even having the state can be helpful if that works fo…
I have FB and went to the link you posted. To get to the contest, it requires you "like" them. I'm sorry, but I don't endorse commercial items on FB unless it is something I really feel strongly about.
@Eggcelsior It was at a small chain grocery store in Rockville called Fresh Market . It was on their Saturday sale. That was my first time in the store. It's a nice store for foodies, but it is not the solution if you're looking for a true butche…
I cut it into four 1.5" and one 1.25" steaks. My wife likes hers more done so I made hers thinner.
It was nice having the four exactly cut steaks. Made cooking easier.
They came out very good. Not sure if I just thought they better because …
Weather is going to be awful but I've going to be out doing some steaks tomorrow night.
Is there any advantage to rolling the ribs so tight? Looks like you had enough room for a wider diameter or was the top of the dome the limiting factor?
Haven't tried starting the fire under grate. I normally use a chimney that I set over the side burner on my gas grill. Cubes and rolled-up lightly oiled paper towel also work. A weed burner looks like fun if you want to nuclear on it.
Did one the other day. Deboned and ended up with 3 pieces. Tied up the pieces so they were fairly even. Added some spices. Did it 350* direct, rotating every 5 - 10 minutes to get even searing. Probably took 30 minutes or little longer.
^^^ that looks very good.
I agree about the stuffing adding extra time and possibly over cooking the breast. To mitigate this, I warm up the stuffing before putting it in the bird. I get it about as hot as I handle and then put it in.