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freduc2
About
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- freduc2
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JNDATHP said: On Amazon... https://www.amazon.com/gp/product/B010MTZRJW/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 I have this one and it replaced the green one your looking to replace. It's a nice cover.
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Yes it is.
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I use these. http://www.target.com/p/ball-set-of-2-shaker-lids/-/A-15023387
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@scruffee81 I don't remember what forum that was on but I'm still doing them.
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This is what I use on the egg. 12 quart that the lid can be flipped over and used as a skillet.
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As always, great post. Looks fantastic.
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I absolutely love your posts.
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Just received mine last week and it's gray. Probably turn black eventually anyway.
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That looks incredible.
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The local egg dealer here has Butcher BBQ pork injection that I really like. It's more of a flavor enhancer. Keeps the meat super moist even when doing turbo. http://butcherbbq.com/store/en/injections/59-original-brisket-injection.html
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Good to know. Ive seen them all over this forum and have wanted to try. I'm about 1.5 hrs away but may make a day trip to beautiful Lancaster to get some.
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400. The mushrooms were purchased like that. Sun dried tomatoes and some other stuff. They were good.
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We peal them rub with olive oil and coat with Tsunami Spin. Roast indirect for about an hour at 375. Here are some from last weekend with 2 venison loins.
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Turned out ok. The pork was good. The onions and peppers just deep fried to a crisp in pork fat. Next time I'll just rub the pork and cook it turbo style. Then sauté the veggies in the orange juice and olive oil.
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It's normally some variation of this..... Mix up in a small sprayer. Ingredients 1 lb (.5 kg). butter 1 cup (225 ml) water 1 cup (225 ml) vinegar 4 tbsp (60 ml) salt 1 tbsp (15 ml) pepper 4 tbsp (60 ml) Worcestershire Sauce 1 oz (28 gr…
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Labs Bosley and Macy. They can not be separated.
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That is sweet.
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Meter Technician. Potomac Edison
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Mason Dixon Line. South Central PA.
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Nice. Another cook from this forum that I'll be stealing.
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Turned out great. I will do this again I'm guessing they were on about 2hrs I cook cooked till 165, wrapped in foil and a towel and cranked it up for some chicken legs.
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Greencastle, Pa. Get my stuff from Mason Dixon BBQ. Eric the owner is a great guy and has BBQ boot camps several times a summer. Each Boot Camp is different. Chicken and ribs, brisket, pork butt and whole hog. Everyone that I've attended h…
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I have one and really like it. Had it before the egg. Its something I still use if I want to grill quick and shut it down with a small amount of charcoal.
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I've never used cherry, I will give it a try. I used peach.
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That's it. You'd think I'd remember a name like that. It works great.
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I think its just large latex. It was a kit from my local BGE dealer.
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This is what I use. Light it, shove it in the coals and walk away. You could move it around but I just light front center and let the draft do the work.
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Looks great.