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dweebs0r
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- dweebs0r
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I was comparing the price of just a few of those filets compared to the cost of a whole tenderloin. I'm thinking you saved a lot. :)
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Did you save a ton of money doing it this way? I realize the prices are different regionally but how much did you spend per tenderloin?
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I use a wooden skewer as well. Dont make too many spirals or the dog will fall apart when it sticks to the grill.
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If you're pressed for time, I would cook the butt and not the brisket. The butt would be easy to get good results even if you have to turbo it. The brisket will require more time and patience in order for it to turn out edible.
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Keep these pictures coming. I want to do something similar and I need inspiration.
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Registered nurse at a pediatric cancer hospital.
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I used peach for ABTs last night and they turned out great. Just the right amount of smokey flavor. Not too powerful but you cant miss it when you heat up the food.
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I sold mine and ended up buying another (from craigslist) because I want to pull my egg and put a coat of poly on the table. You never know when you may need it again.
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This is off topic but which stoker do you have? The new one with wifi or the older model. Would you recommend it over some of the other options? The link to the temp graph is pretty neat.
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Awesome, just awesome. It's outdoor spaces like this that make me think we need a "Hall of Fame" subforum. Best outdoor space I have seen to date.
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No. Actually you are supposed to keep the temp down to 350 or below for the first 2 or 3 cooks so the gasket can seal properly. http://www.biggreenegg.com/getting-started/first-timer-tips/
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3 year warranty on plate setter. http://www.biggreenegg.com/support/warranty/ 2. OTHER CERAMIC PRODUCTS: The Big Green Egg brand of Plate Setter and Ceramic Pizza/Baking Stones carry a Limited Three (3) Year Warranty to the original purchaser. Th…
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1 box Jiffy cornbread 1 box Jiffy yellow cake mix 1/2 c. water 1/2 c. milk 2 eggs 1/4 c. oilBake 5 minutes at 400 degrees, then 20 to 25 minutes at 350 degrees. Bake in greased 8 x 8 inch pan or CI skillet.
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I think I am going to get rid of this cast iron one. You two guys, Village Idiot and jfm0830 are the main reasons I wanted to buy a wok in the first place. Your wok posts are awesome. Thanks for the advice.
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I'll get him to post the details so I dont get something wrong. They are wild duck.
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Thanks for the advice fellas. I am gonna think on it for a couple of days and decide. Appreciate all of the links as well for more info.
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Yep, this is Memphis, TN. Picture taken just a few hours ago. He is cooking bacon wrapped ducks that have been marinating in red wine all day. I havent fired the egg up in a couple of weeks. We went out for dinner unfortunately.
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Is it a small or a mini? That makes a difference on the price. Maybe snap a pic and post it on here so people know what to offer you. Also post your city and state so people can figure out how close (or far away) they are from you.
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That's a win on so many levels! Gotta share this one.
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I bought a round griddle off of ebay. It is 14.5 inches and fits my large egg perfectly. http://www.ebay.com/itm/VINTAGE-WAGNER-WARE-CAST-IRON-ROUND-GRIDDLE-W-WIRE-BAIL-HANDLE-/280972801199?nma=true&si=oRt3TWeklDYPAmCbh0nawhzzAow=&o…
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I'd pay 450 for it if I was closer. $450 sounds very fair. I'd ask $500 OBO and come down to 450.
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I found when I cooked a butt on lower temps that the bark suffers a bit. The meat is very moist but the bark just kind of falls apart. How did yours turn out?
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I have a 6 pounder on right now that I put on at around 0900 this morning. Currently 176 IT and the grate temp is 260. A teeny bit hotter thanI want it but should be done for supper.
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225-245 grate or dome? If that's dome temp it seems low to me. I cook mine at 275 dome (250 grate) and it works out to about 1.5 hrs per lb.
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Thats a good idea. Do you have to raise the pan off the platesetter or add any liquid?
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But it includes a free daisy wheel... ;)
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I also bought a cast iron griddle that I like to use for burgers. I got a vintage round griddle on Ebay for like 20 bucks.
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I know. I thought it was weird too. No explanation just poof, gone. Sorry Doc, didnt mean to derail your thread.