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  • just buy some welding gloves at home depot for $8   hey, I don't mind spending money for something that does add value.   But there is a whole market out there of add on's  - that are way too expensive.   
  • No need to.
  • While I am on a tear...... ok - erased the contents of this post - cause   The original poster showed us the results of an awesome cook.   We need to focus on that success.  So will save my comments for another thread.   Well done with the cook…
  • I hate the Angus beef labeling.   In reality - give me a Hereford beef cut anytime.   The Angus beef association has spent tons of dollars promoting that Angus beef is the best. In reality - most producers tend to grow baldies, which are an Angus H…
  • I turn the platesetter upside down.   THen - put some wadded up balls of foil, 3, sitting my pizza stone on top of the foil.   That allows the heat to circulate above and below the stone. I let my stone preheat for 20 minutes.   The second pizza co…
  • I agree - those have to be my top cook.   The price you got was awesome - I think I have paid upwards of 8-9$/lb.    Good job on the cook.  
  • very nice job.
  • After grilling and rest.  Cook the entire piece - grill - or I cook on cast iron. When I looked at your pics,  it looked like the grain is running lengthwise.   I cut it like I would a brisket.   Not sure my rambling is making sense...
  • I think I get more burnable charcoal in the firebox with smaller pieces.   Glad the second attempt went well for you.
  • I cut mine different.   First cut is across  - separating into two pieces.   Then slice the smaller pieces cross grain.  
  • Where did you find a 22# bag?
  • I marinate for a few hours.   Get a piece of cast iron really hot.  Cook both sides till done - takes 20 minutes or so total.
  • OMG..... I get Sirloin Flap at Central Market - Southlake has it. Not the other DFW stores. all over it dude. Cook it on cast iron. Cross slice it. Where did you get that kind of bag? That is the most undiscovered meat cut out ther…
  • Certainly not an expert - but I would think a 5LB piece of meat would cook faster than a 10 pound piece.   Adding extra chunk of meat ( 2nd ) may increase cook time a bit, but not double. Even though - I would rather cook faster ( even with foil) t…
  • We keep bags of brisket, pulled pork, and rib meat in the freezer.   Quick thaw out in the microwave, chop, and into taco's, baked potatoes, enchilada's, appetizers, etc. When we start running low - I will cook specifically to restock the freezer (…
  • Looks good.  
  • I am in the low and slow camp.   My goals on Brisket are tenderness, flavor, moist, and Bark.  I try to time so that I do not have to use foil during cooking to protect the bark.   I have not tried the paper wrap that has been discussed on here - b…
  • Excellent.  I like how you are getting the pull back of the meat against the bone.
  • Do you have any leftover brisket, pulled pork, or rib meat in the freezer? You could prep these today, cook tomorrow. I like the idea of prepping ABT's and…
  • JoeGrill said: I bought one of these for my father-in-law's LBGE and promptly cooked two pork butts. I used it the same way you would use a normal platesetter. It performed every bit as well as my ceramic platesetter on my XLBGE, and the pork …
  • Ohhhhh -- I forgot about the experiment with roasting a whole head of cauliflower.  Sure will absorb a lot of smoke.
  • Lite it up - take it to 300 - 350.   Let it go for a while.   Play with your vents, see how they affect heat. One of the most difficult things is to light an egg, take it to 240 ( and not over), then hold it there.  We realize that Egg's heat up fa…
  • TheShaytoon said: @BoatBum Off Site is pretty good, although a bit on the small portion side. AngryDog is my place, although Chip's made a strong showing Friday "Morning".  I had arrived home at 5:30am...Wifey was not too happy about that one…
  • Off Site Kitchen Burger
  • Mickey - that was rough!
  • I thought about getting a map torch.  Looked at the prices, thought I would wait a bit.  Now - with the safety glass message - really backing off.   I would never be able to keep up with the safety glasses...
  • Similar situation - I just got a some new cast iron pieces that are "pre-seasoned" - but I want to season myself. IMHO - the best device is the old gasser.    A gas grill is perfect to pre-season on and get something for Egg use. I knew I still ha…
  • My first. Country style ribs, wife invited one of our friends over to eat at 5:30.   At 8 I finally pulled some tough 3/4 done ribs off.  They were chewy, would not turn loose of the bone.   Not that great a flavor.   Decided at that point I needed…
  • Good reporting.   I am enjoying reading about the tour.
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