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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
Wow, those are some very reasonable prices...especially for high quality stuff. Is there a way, or specials run for free shipping?
I would love to try this...
Get one 16oz shaker of each of the current rubs (7 total):
Simply Marvelous Sweet and…
I usually clean the meat in the sink, dry, apply mustard and apply the rub the night before I throw it on the Egg.
You're in luck because even when you don't get everything perfect, pork shoulder\butt is still really good!
What techniques do you recommend using for steam other than spray a garden hose into the coals?
I saw another member post a picture of a small stainless steel dish filled with water left on the grill to add steam.
I use my dutch oven on the eg…
I have made many rubs in my day, however....my job requires that I be away from home. I get to fly home every few weeks...And when I'm home, I'd rather spend my time doing other things than making rubs.
I'm still hoping to see the recipe for t…
And finally, I used some "Dizzy Dust" on a rack of baby backs this morning. I did two racks, but wanted to compare the DD to my rub. When I first tasted the DD, I was surprised at how close it tasted to the rib rub I have been making for years. The…
The Neelys BBq rub is all I use on pork and it's simple and awesome!
3/4 cup of regular sugar
3-3/4 tablespoon onion powder
That's it rub it on any type of pork pretty heavy
I have had nothing but complements on this
No Salt? :-O
Another question do you use and wood chunks for your pies? What flavor of smoke? When do you put it on?
I like to add a little wood when I do mac-n-cheese but went overboard a couple of weeks back, it was so smoky it was basically inedible.
Did you make your own starter? I have been looking at purchasing an existing starter and saw that King Arthur's brand sells a 1 oz wet starter for about $15 (with shipping). Any thoughts or recommendations?
Do a lot of people just set this drip pan directly on the play setting and avoid wrapping the plate setter with aluminum foil? Then after it cools rinse it and throw in the dishwasher? Sounds convenient!
Great thread, I've been looking at the PSWoo vs Adjustable rig as well so I look forward to everyones comments. I'm leaning towards the Adjustable Rig because it seems to have more options.
One question. Why is adding more lump mid-cook a needed …
I would just say to consider the quantities you cook and your budget. Although in the long run an extra $200 isn't much compared to the Eggcessories.
I bought the large, no regrets...but the XL is awesome!
I had a similar issue Sarurday, I just shut it down for an hour and popped in a cold plate setter.
Do you have any cast iron? Maybe freeze some water in it and place it on there afterwards to draw out heat while shutting the vents, then relight af…
I got an Egg at the GA Eggfest too, for 225 your going to have an inch or less open on bottom vent and daisy wheels barely cracked.
It takes time to lower temp, I experienced that yesterday. Good luck!
Based on feedback from this forum and the Eggfest I got a thermapin, I have a cheap pre-egg meat probe to leave in meat for slow and lows but don't trust it for final temp, just let's me know when I need the thermapin.