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cssmd27
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- cssmd27
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What was the result of Ace (central) no longer carrying WGWW that you can order? If they are back carrying it, then it is no problem order it online and have it drop shipped to your local Ace. I might have to try the CM Oak you guys like so much. …
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sancho65 said: @henapple When you come to Texas let me know as well I could use a few bags if you have the room!! Thanks William Same here for that price! I'd probably take at least 10-20 if you they are available and you are willing …
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Why not just put the steel on a raised direct AR setup? I do that with my stone and have really good results. I know there are a thousand ways to get the job done, but I wanted to see if there was something fundamental I was missing about the rais…
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I'm interested for my Large.
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And, doing some reading across the net, it looks like the briquettes are made and distributed by Cowboy and they just license the name. Someone actually contacted Cowboy and they emailed that info back. No word on whether it's the same for the lum…
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Great. I come on here looking for the experts' opinions and find out no one knows more than I do. I picked up a bag this week and am planning on using it on a pizza burn tonight. Will report back. If it's pretty good, I'll load up as I see it. …
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Dave in Florida said: These are what I have. http://www.metalclaysupply.com/Zetex-Plus-High-Heat-Resistant-Gloves-p/59995.htm I'll grab my hot platesetter with them. I have those and use them to pick up HOT platesetters on the drop ri…
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I have both the 5" and 3.5". The 5" will bump into a lot of food, especially if you do a raised cook. nakedwhiz or some other site did an eval a while back and found the shorter one would read a bit too low. But, I don't remember if that was the …
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I just did a trial spatchcock turkey yesterday (1st time with a turkey) at 15 lbs., raised grill to the top, direct. It fit easily. I think I could confidently get a 17-18 lb turkey on there doing it that way. However, I wasn't really impressed w…
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Use wood only?
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Great hat!! Go Bears!!
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My experience with sous vide pork chops is that it takes too long to get the sear before they start cooking inside too. My goal has been to end up with medium-medium rare after a few hours sous vide'ing at 134. I ended up with a modestly decent se…
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Griffin said: It's a simple, bare bones pit controller. Doesn't have all the bells and whistles, can't go wi-fi or internet on it. Just set your temp and walk away. The only thing I wanted it to do. Super easy to operate. Ditto. Some of…
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The formatting of the other board is painful - and that's being generous. This one isn't cutting edge, but it's far better than that one. Absolutely nothing against any BGE forum as I don't know any of the politics or personalities. All I know is…
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I've heard the issues with wire brushes, but I'm pretty sure I would feel a wire in/on my food as I was eating it. I also do a pretty good visual inspection after I brush. I find a wire here and there, but just knock it off into the coals. Frankl…
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That's the only dish I order when I head to their Dallas location. My beef sources + BGE render ordering beef at a steakhouse useless since it's a step down in quality and a step up in price. Also, they do this dish for lunch (smaller portions, bu…
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What size bird? What size BGE? Looking to do the same for Thanksgiving - about 20 people in total.
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How does this compare to using a bunch of chunks of wood for smoking? Seems like those would give off just a little less creosote, but the same principle. We do that all the time. Just trying to see the difference here? Volume?
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Is tha a L or XL? What kind of rack? I don't like mine and am looking for another.
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Do you end up with a smokier flavor without the rub? Do you add additional flavorings (rub or sauces) when you pull it or just leave it as is? Thanks for the thoughts so far!
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danv23 said: Get some Ozark Oak. Love the stuff. Ordered from this site and there were no issues and free shipping over $99 http://www.grillstuff.com/ozark-oak-natural-lump-charcoal-10lb.html?productid=4441 That's still over $1/lb…
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I haven't done these on the Egg and would also be curious as to any thoughts or recipes people have. More importantly, I would be interested in the general concepts of cooking these on the Egg. I assume low and slow, but how long and at what temp?…
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Might offer the guy $800 and just see if he bites. Thanks!
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Ok, if I wanted to make an offer to counter his asking price, what would be considered a great deal by you guys?
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Forgot to mention it's lightly used for a couple of years.
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Mickey and Lou - do you foil the edges of the turkey in order to protect it from burning like Fred shows? Mickey's pics don't look like it. I'll be trying to spatchcock it - simple, I'm used to it with chickens, and it has been awesome with chicke…
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Spatchcock or fail. Details? I'm all ears (or eyes). LOVE spatchcock chicken on the egg! Just a few thoughts that hit me initially: prob have to do it at a lower temp than chicken (normally do that around 375-400) and it seems that it would …
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@nolaegghead - took your advice and ordered the supplies from Amazon and waiting on them to arrive. It sounds ideal. I have some decent flashlights (Costco) and I like the idea of not having a cord. My egg is exposed, so I don't want to have to …
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Baylor Bears by a mile. 1990 grad. Huge college football fan overall. Lost most of my interest in most pro sports, but Cowboys would be my top there. Formerly a sports junkie, but now I'm down to just Baylor and college football for the most par…
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I would use it but why use the plate setter at all? I do raised direct with great success. Can you elaborate on this technique? Temps, time? Seems like it would be hard to get much smoke into them because you can't really put much active fire …