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
@tjcoley, Holy crap! What unit was your dad in? My grandfather was on the Missouri as well. I have a picture of him and a buddy in front of the treaty table on the deck.
Dad was on one of the upper decks in all the …
I have both, and they each have their positives. As @tjosborne said, the CI is pretty much designed for one pizza, but it makes a great pizza. It can also be used as a griddle for pancakes, french toast, burgers, etc. The stone works best for mul…
My ideal temp for pork is 145. Pulled early at 135, especially bone in, and rested, could reach temp and be fine. If too thin, I would think they would show a temp on the high side, so I don't think that's the issue.
@Skiddymarker Agreed. My Dad was 20 plus years Navy, part of the Greatest Generation. On the Missouri when the Treaty was signed. One of my brothers was 20 years Air Force Another was 8 years Army and now 20 plus years Foreign Service. Due to ph…
@smokesniffer There's your problem. In the four hours from the time you poked them until you cooked, the potato holes oxidized. Just like when peeling potatoes, or making fries. If you don't get them in water, they will turn black in short time (…
My Platesetter and AR Pizza Stone were in the Egg tonight when I inadvertently wrapped the thermo around back to 200 (greater than 1000 degrees). They are fine, and this was in 20 degree F outside temps.
Pizza turned out pretty darn good. I used Bobby Flay's pizza dough recipe for the first time. Didn't get it quite as thin as I wanted, but it had a great chew, crisp bottom and great flavor. Mix of 80% Mozza and 20% Wisconsin White Cheddar gave g…
It is an Eggsperience the first time that happens and you think WTF?? :-O
All the times you do it thereafter, you think time for another drink why it cools down
Exactly what I did.
Porketta. Lots of recipes out there, many using oregano and fennel. Here's a simple one I've done in the past.
3-4 pound boneless pork roast
6 cloves garlic
1/2 cup fresh ground pepper
1/3 cup olive oil
1/2 cup white wine
Make slits in pork and …
Looks good so far. I know I don't need to remind you, but for others reading the thread, be sure to treat them separately. Large one could come to temp before smaller one. Each chunk of meat cooks differently.
OK, I'll ask the question. Are you actually de-boning the chicken or are you really boning the chicken? No innuendo meant (and no in-you-end-doe meant) Just curious what the proper term is. I believe everyone is actually boning the chicken.