The Cen-Tex Smoker said:
It had cryo-stink so bad it cleared the room. After 30 minutes or so it had tamed and in an hour it was gone. I was 5 min from trashing it but it was delicious.
Interesting. I had chops a couple of weeks ag…
I'm not an oil expert, but I tend to use canola oil in high heat situations. It's very high-heat stable. I've heard varying opinions on olive oil, so I usually play it safe. Plus, canola oil is cheaper.
@ bodski...did you use kitchen shears ?? To me, they work much better/ less effort than using a knife to remove backbone.
I've also been using them for prepping wings...tipping and separating...works very good, I thin…
Did my first spatchcock turkey this year. 15 pounder on a large finished in 2 hours. It was done perfectly and even. Probably won't do a turkey on the Egg any other way. Although, the backbone removal was more difficult than on a chicken.
A proper dutch ovening starts with a rich meal on a cold night, then just as you and SWMBO'd are falling asleep, you rip a large gasser, and pull the blanket over her head.
Then, wait for the fireworks.
Oh, wait, CI Dutch ove…
Looks great, @Mickey. I would have thought that a tenderloin at 200 would be way too dry. The mayo must add the right amount of fat content.By the way, I agree on Dukes. Don't know why, but it just tastes better to me. Never tried the blue label - c…
When I went to check FOGO out on Amazon, I saw this listing for Kebroak.http://www.amazon.com/Kebroak-KHWC40LB-40-Pound-Hardwood-Charcoal/dp/B009P1669E/ref=pd_sim_lg_3?ie=UTF8&refRID=0RFHHA9EW0999RXKF99F Anyone have any experience with it?