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Principalchef

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  • Welcome SoCalSooner!  I'm a SoCalHog myself, but I'm trying to bring a little bit of AR to Malibu, CA.  Nice job with the pizza.  I make my own dough - just takes a little over an hour.  I also go feet up, grate, then stone.  There are so many ways …
  • I held mine for almost 7 hours in a good cooler.  The temp was still 150.  140 is the magic temp.  Don't let it go below that.  Here's a good Naked Whiz description.
  • That looks fantastic! The overnighter is so awesome.  I still worry a little too much about the temp dropping or rising to do it, but I know I just need to get over that.  Thanks for sharing.
  • I'm with Grillin Beers on this one.  Season it 12-24 hours in advance, get a good bark on it with that seasoning, smoke ite (I've been all about the quicker high-temp smoke - at 300 - recently), pull it when you're ready, and have a good sauce ready…
  • I don't put too much smoke on a pork loin.  A half-handful of apple chips are all I use.  Get everything set, plate setter in, minimum to zero smoke, perfect temp, add the chips and put on that pork loin right away.  Enjoy!
  • That looks really nice.  I love my XL too.   I built in an air channel in my set-up.  I'm a little jealous of the multiple eggs, but I know it's not going to happen here.  "It's not getting what you want, it's wanting what you got." (Sheryl Crow)  N…
  • 200 degrees is a low temp cook, especially at high altitude.  Up it to 250 at least (or even 300 - that's my standard BGE temp now.)  And get yourself a high quality instant read thermometer.  The Thermapen is expensive (it's on sale right now thoug…
  • I love that episode of DDD! The winner a few years ago was a pastrami burger, made at Hodad's in San Diego. You can see my version here.  I divot, and I think there is good science behind it. 
  • 2nd try at ribs today. 90 minutes at 300, then 90 minutes covered in foil with some apple cider. I let it sit and steam for another 45 minutes.  Going without the steam next time. Great taste, but falling off the bone a little too much. 
  • Finally - a use for that perfectly described bottom drawer pan. Does anyone with a BGE ever use an oven broiler? Thanks Chokeonsmoke. Great call.
  • The problem with cornmeal is that it works great for one or two pizzas, but then you get the burnt residue that impacts pizzas 3 - 8. So I use parchment paper for, cut to the size of the pizza, 1 minute then take it out. I do it at 550 degrees for …
  • Without a doubt, parchment has solved all of my pizza transfer problems.  I slide it problem-free onto the stone, close the lid, wait two minutes then take out the parchment paper.  Perfection, and no more frustrating transfers.  Parchment rocks!
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