We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Village Idiot said:
Yep, that's a bummer. Sorry to hear it.
No diabetes yet, Grif, but fatigue and dry mouth are also symptoms of Sleep Apnea. That's what I have, and a CPAP machine at night does wonders. Have it checked out also.
BGE is huge in Louisiana, as seen by the number of colorful posters on this forum. We have one dealer in Shreveport/bossier area, and he really pushes the BGE (Tubbs Hardware). His slogan is "Spend less time mowing, and more time grilling". Know…
+1 on Sonos! Check it out. Have a few different speakers throughout the house and a great pair of outdoor speakers. All rooms can play different songs at different volumes, or the same. control it all with iphone or ipad.
Since i've been cooking on the grill extender, on top of the adjustable rig, I can't seem to get the breast temp up to 160 at the same time the thighs are 180? I was thinking of flipping the bird breast down the first 30 min or so. Thoughts?
Drizzle oil on a paper towel and light. Make teepee with lump around flame. Can't get any cheaper and comes to temp quickly
+1 cheap and easy. I cook around 5 days /wk and i'm on my same bottle of oil since the summer.
I think you are starting it correctly, just not giving it time to stabilize. . Once it goes 50 degrees past target temp, close bottom vent and leave it open a couple of inches. Add daisy wheel with holes open and wheel only slightly opened. Give it …
I'd call that the best first week....ever! Great job on the rump roast. Uniform medium rare is a beautiful thing. If that's your first week, it's going to be tough to top it. Can't wait for some more posts.
+1 on the Zatarain's Pro Boil. It comes in a 53 oz jar. I add a can of frozen OJ concentrate. First boil Onion, Garlic, Corn, Potatoes, Sausage, Mushrooms, Artichokes. Then boil bugs. Throw some ice on top after you cut the fire to stop cooking…
I leave my top and bottom vent wide open until 50-100 degrees over my target temp. I think put the daisy wheel on and dial both the top and bottom vent to where I know will get me my temp everytime. As @ceramicchef said, it takes experience to lea…
Agree with Kristie. 80/20 mixture is perfect and should get you great juicy burgers everytime. I also do mine direct and higher temp, but beware of the amount of smoke when you open the dome and spend a few minutes flipping 21 burgers!