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bjadams

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  • Living on Tampa Bay I usually replaced grills about every three years. My egg is now three years old and has been uncovered all that time. It still looks and works like new and all I've had to replace is the gasket. No signs of rusting except for on…
  • Say what you will about Giada but ..........she cooks. 
  • Well, I guess I over thunk 'em. I did a sort of reverse sear cooking them indirect at 375 for twenty minutes or so and then sauced them and put them back direct to brown and caramelize the sauce. Excellent results. The Buffalo sauce is pretty muc…
  • I bake pizza and bread with a baking stone set directly on the place setter and I've found that this works better than baking with a space between the place setter and stone. Just my experience. 
  • I did this one just as you see with Plate Setter and stone placed directly on top. This one cooked at 600-650 for ten minutes and was perfect for us but we have always likes "well done" pizza with a generously charred crust. We cooked the second one…
  • I started buying Wicked Good Weekend Warrior at Ace some months ago and found bag after bag to be sparky crap. I finally realized the hype about WG was BS and went back to buying Royal Oak.
  • Appears there is not much interest in this topic but just to follow up, the second back of Wicked Good showed none of the sparking that made the first bag so exciting to use. I can do without the excitement so I liked this one a lot better.
  • On the question of smoke flavoring the pie we noticed none at all. Tasted just like great pecan pie.
  • Hey thanks for the heads up on this. I'm not a fan of Walmart but have been buying Red Oak there after several bad Cowboy experiences. I just bought two bags of Wicked Good and had them delivered to my local Ace. I'll see if the store will order the…
  • I did some a couple of weeks ago based on a recipe from Jacques Pepin. He cut off the tops and bottoms and cored each one. He placed the four apples in a baking dish on a slice of french bread. Over this he poured a mixture of apricot jam and maple …
  • I tried this recipe tonight and really liked it although I found it over salted. Then I realized that I used sea salt not having Kosher salt and I think that can make a difference. Anyway, when I try it again I'll use half that Tablespoon of salt in…
  • Looks great! The saltiness may be due to the choice of a boneless breast. The way some of those are processed they can contain sodium and be salty before the rub.
  • I just did my first brisket as well. I started with the smallest vacuum packed piece I could find at Costco. I gave it an overnight dry rub and cooked it at a dome temp of 250 -300. I had no stall at 150-160 so I abandoned plans to wrap it with bee…
  • Thanks for all the suggestions. I started thinking that perhaps I gave the Giada recipe a bad rap and put her dough into the egg before it really got heated through. Hey, practice makes perfect.
  • Second try was planked Mahi Mahi with peaches. Soaked planks, rubbed plank and fish with sesame oil  and used Paul Prudhome redfish rub. sprinkled peaches with brown sugar and lime juice. Cooked for 25 minutes at 400. Pics of my (almost) finished …
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