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bboulier
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- bboulier
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There is a Wikipedia article on City Chicken (http://en.wikipedia.org/wiki/City_chicken). Apparently it is as old as 1908. While the article does not say so, I assume that City Chicken was developed, because chicken was then one of the more expens…
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I got the one made by Two Dogs Designs for a Medium. Good fit, excellent quality, and not so expensive. Here's a link to one for a large: http://www.amazon.com/Two-Dogs-Designs-Smoker-Chocolate/dp/B003B1ZP1Y/ref=sr_1_12?ie=UTF8&qid=1362627243…
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This subject seems off topic for the forum. I rarely grill while asleep, having adopted high heat methods of cooking. Some general advice: (1) The phrase "bed of coals" has nothing to do with mattresses. (2) Breathing emissions while slee…
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One of the nice things about the Egg is that you can cook in any weather. There are wind conditions that preclude a gas or kettle grill, but present no problem for the Egg.
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I use my ash tool every now and then for a "thorough" cleaning and take out the fire box about every six months or so. Like others, if I plan a really long cook, I will make sure everything is functioning well.
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Helps to have 2 boxes, as in Mighty Quinn's picture. The material composts much faster if you can turn the pile from time to time. We compost yard waste and kitchen scraps (e.g., carrot and potato peelings). Don't compost any meat or dairy. Also,…
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Heat works fine, but I usually just drop mine in a laundry room sink in some soapy water and let it soak while I start the fire. Then wipe it with a stiff plastic scrubber when I am ready to start cooking.
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I usually slice the meat thin and stir fry it with vegetables. A common approach would be to toss it with a tablespoon of soy sauce, a tablespoon of cornstarch, and a pinch of sugar about an hour before frying it on a wok, preferably in peanut oil…
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I always do it simple. Olive oil, grape vines or alder for smoke, and cooked indirect at 350.
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Keep the Weber gas grill. You can never have enough grilling space, and the gas grill is a wonderful instrument. For example, yesterday I did a whole chicken in parts on the MGE and simultaneously grilled sliced potatoes, onions, and peppers on t…
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I just keep it in bags in the shed, but I like the idea of dumping it into a rubber maid bin. Would be easier to handle and would be stackable with other stored items.
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We have links to all those specialized forums like Holiday Recipes, Appetizers, Lamb, Pork and even Valentines Day. Where's the Mangrates forum?????
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BJ's for pork, chicken and beef; Trader Joe's for frozen fish; and Super H (a Korean market) for salmon and shrimp.
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We make a run to a Fairfax, VA Super H nearly every weekend. Excellent (and cheap) produce, good fish, and good beef and pork, including some items not available at the local Giants (e.g., bull pizzle). The pork belly is very good and recommend i…
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I have made this recipe before and highly recommend it.
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Until I visited Dizzy Pig last year and bought a sample pack, I had always made my own. After trying them, I went back for more. I use salt-free Dizzy Dust on pork butts and really like Swamp Venom on chicken and pork. Never added anything to ste…
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Skiddymarker said: Depends how many you are doing. For only a couple of skewers, on my MBGE, I do them direct at 400. Turning is not an issue and there is room to move them around and find hot or cool spot. If doing five or six skewers, I go …
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(Large + Small) / 2 = Medium. Based on today's discussion, I am no longer second guessing my choice of a medium.
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Don't eat beef that often. I buy the chicken and the big pork tenderloins at BJ's. The pork is cut down to cook-sized portions and vacuum sealed.
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I have the V3880. Works very well. However, if I were to replace it, I think I would buy the Game Saver. That one looks easier to use and a little more versatile. For example, that one would allow you to use double sealing. Weston Supply's Mich…
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SmokeyPitt said: I have used the partial freeze method as well, especially for things like cooked pulled pork. There is so much juice that runs into it I am afraid it won't seal well. Another option to put roll up a paper towel to match …
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After checking meat or poultry that is still in the hazard zone, I wash it inside with soap and water. Pork's USDA temperature minimum is 145 degrees. I was brought up on well done pork, so I cook to 170 on pork roasts. But, you could probably omi…
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Redskins radio (980 AM). Music to my ears the last half of the season.
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I have a medium. It works well for all my smoking needs (pork butts, Canadian bacon, ribs, etc.) and single items (whole chicken, pork roast, salmon, steak, etc.). But, it doesn't have enough space for doing (say) meat and vegetables or items requ…
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As others have said, oregano, lemon or lime, garlic and black and chili peppers add a lot of flavor and are excellent alternatives to salt. Other herbs also work well - thyme, rosemary, sage, and others. Dizzy Pig has Salt-Free Dizzy Dust (excel…
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Cut small slice off thick end and smash slightly with chef's knife. Remove skin. Now it depends on what kind of garlic cut you want. Slices? Do slices with knife. Finely minced? Smash flat with side of chef's knife, using fist. You can now add…
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Fiskar's X7 hatchet. Splits kindling for starting fires in the woodstove to keep me warm while I BBQ outside on the BGE.
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This is a bit off topic, but I have to say "Go State"! The orca silicone mits work really well. Only issue is they aren't very long
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I use some welding gloves made by Kinco (product ID 7900) over the internet, purchased originally for working with a fireplace insert. Excellent gloves for that purpose. I have used them to move a pizza stone. But, as GK59 says, you need to have …
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I usually grill indirect at 350-400. I like salmon lightly smoked. This time of year, I cut off some of the nearby grape vine for smoke. Saves pruning in February or March. Alder wood chips also impart a nice flavor.