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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 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.
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.
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.
My perfect BGE meal:
Plenty of Sam Adams beer while cooking.
Hickory smoked Boston Butt roast, made into pulled pork. With home made sauce.
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 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,
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…
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".
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…
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…
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…