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Gardiner

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Gardiner
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  • Upon further review, I think the meat could have benefited from more time. I may have had my thermometer on a fat vien. The connecting fat was not properly broken down and the meat could have been a bit more tender away from the outside inch.
  • I am a firm believer of quality knives. I have a set of 9 Wusthof Classic knives that I have acquired over the years. I started with a 6" chefs and a 3" paring knife when I was single back in the early 90's. About 5 years later I added the 8" chefs.…
  • Frank, I second the above. As a hint about timing, I have never cooked mine for anything close to 19 hours. That being said, don't cut it so close that you can't recover from a misstep. I usually plan on about 12 hours and 2-4 hours of sludge factor…
  • Now you are starting a whole new argument. It really depends on what you like on pulled pork. I personally like both a thin vinegar sauce (aka eastern NC sauce) from Steven Raichlen's BBQ Bible: http://shadowcook.com/2008/07/06/steven-raichlens…
  • When I do Butt's, I have a remote thermometer IN the meat all night with the cord going out through the felt gasket to a display on my table adjacent and the dome temp to monitor the egg itself. I am generally doing it for 12-15 hours at a dome temp…
  • I have cooked a few turkeys. The first was underdone because I ran out of fuel (the first thing I ever cooked on the egg). The others were better. I've never brined one though. Personnally, I think the 350 temp might have been your issue. It sound…
  • I'd love some. I'm in East Dallas. I'll take 6-10 bags.
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