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  • I just do a plain brine of 1 cup water, 1 T Kosher salt, and 1 T sugar. I usually only do 2 or 3 chops at a time. After an hour or so in the brine, I dry the chops and dry rub them with whatever seasonings. I have tried seasoned brines, but I could…
  • I just use Diamond Start-a-Fire fire starters. In fact, I break them in half and get two fires started with each one. Cheap, easy, and effective. Tim
  • I just bought a plain concrete paving stone at a home store. Its about 12X12 or 14x14 and about 2 inches thick. It has served me well for over 15 months and I don't expect to ever have to replace it. Tim
  • @egger_ave - Sounds great, but what exactly do you mean by "fish sauce"? Tim
  • I tried the John Boy and Billy's Grilling Sauce and was surprised at how much I liked it. They claim that they win a lot of barbecue contests with it, and I can see why. Tim
  • Steven Raichlen gave a recipe for Piri Piri on his show. It should be findable on his web site or in one of his books. It looked great. Tim
  • Hmmm. Reminds me of one of my favorite bands from back in the day. Tim
  • Hmmm. Why not just start with Tony Chachere's and add more cayenne? I guess I'm the weirdo here. Tony Chachere's is my go-to rub. IMHO, it is spicy enough. Tim
  • I use a simple, inexpensive cast iron grate from Academy Sports. For some reason, it fits my large BGE, perfectly. It's not quite as heavy as the grates that came with my old CharBroil charcoal grill, but it does a great job. Tim
  • I did one this weekend, my best ever. 6 1/2 lb Boston Butt, up to room temp, dried with paper towels, thin coating of canola oil, then dry rubbed with Tony Chachere's Creole seasoning.. When fire ready, put a fist-sized chunk of hickory on top, ad…
  • I have done it both ways. Both ways are very good. But I have a slight preference for seasoning before cooking. Because my wife has a great preference for seasoning before cooking, that is the way I usually do it. Tim
  • My perfect BGE meal: Plenty of Sam Adams beer while cooking. Hickory smoked Boston Butt roast, made into pulled pork. With home made sauce. Cole slaw Corn on the cob "Barbecue bread" - this is just a commercial white bread, very thick slices wi…
  • You learn something new every day. I've had my LBGE less than a year and, trying to follow the instructions, I have always messed with both the top and bottom vents. I have actually gotten pretty good at it, but the consensus here seems to be to se…
  • I live in Pelham and I would attend a Birmingham Eggfest. Tim
  • I also have something very similar to the bear claws, that my wife bought me at our BGE store. I have only used them for getting large pieces of meat off the Egg, but I am doing a butt today, and I will give them a try them for the pulling, Tim
  • I also love cook books and have many. One of my favorites for barbecue is Steven Raichlen's BBQ Bible. It does not specifically apply to BGE cooking, but it has a wealth of methods, tips, and recipes for BBQ'ing in general. Many of them are exceptio…
  • I have a big spot behind my deck where most of the grass has died. I live on top of a mountain ridge where the soil is very poor. So, I am throwing my ashes onto this spot in the hope that it will help to enrich the soil. Yes, it is a feeble attempt…
  • The best places I know are Lodge Outlet stores and Academy Sports. Also, sometimes you can find nice, unabused pieces at yard sales. Tim
  • I wish I knew. I love boiled peanuts but have never made them. Tim
  • I don't fuss too much with my cast iron and it is seasoned to perfection. 1) Cook with it. 2) Scrub with hot water. NO detergent. 3) Coat thinly and evenly with vegetable oil. I use my fingers and "rub it in". 4) Repeat Tim
  • Charlie tuna said: As Myron Mixon says "any meat not worthy of resting, isn't worth cooking"!  I am a firm believer of resting most of my cooks.  I got an accidental lesson in that just this week. I am retired and my wife works, so m…
  • The TRex method rules! People keep talking me into other ways, but I keep going back to TRex. Great job, Kristi! Tim
  • I cooked a 3+ pound boneless a couple of weeks ago. Dry rubbed. Indirect at 300 for 90 mins per pound. I put the roast in a rack above the grid. I put a fist-sized hickory lump on the fire just before adding the roast and closing the lid. I left the…
  • I have always made my jambalaya from recipes from Justin Wilson. They do not seem as fancy as Emiril's, but I think they are closer to the land, so to speak. Simple and hardy. Tim
  • Actually, B&B is all I have used. As far as I'm concerned, it is fine. And you can't beat the price. Tim
  • I thinking chicken later this afternoon. If the rain will hold off. Tim
  • Lots and lots of rain. I wish I could share some of it with the people in the middle of the country. I'm going to try to work in a cook today, though. Tim
  • I prefer it fat side up. I do not inject, I dry rub. And I cook it indirect at 275-325 for about 90 minutes per pound. Everybody will tell you something different. Tim
  • I cook them just about like pork chops. Dry rub, then cook direct at around 375-400. They are too small to treat like butt, IMHO. But, whatever turns out good is good. Tim
  • Owossoegger said: My kids love spiral dogs.  they tell me they can get more ketchup on them.  and yes, the wooden skewers seem to work best.  K Kids. French fries, hot dogs, etc just serve as vehicles to transport ketchup into their mo…
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