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wilsonhp

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wilsonhp
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  • "Your egg is sterile and really has no chance of contaminating your food for many, many hours." If there is air flow going thru the egg, it is NOT a sterile environment. Outdoors there is mold, bacteria, etc., in the air. Adhere to safe food…
  • I dismembered an old toaster oven and rescued the S-shaped ceramic pieces that hed the heating element in place.  I use these as spacers.  About 1/4 inch thick, and i have 6 of them.  Works great, and the ceramic will never oxidize and isn't plated …
  • I had been doing the oil soaked rolled up paper towel, with the lid closed routine, and that was working well, albeit kind of slow. Last cook I tried the propane torch to a spot of coals technique, and I think I like it better.  Get a spot glowing,…
  • John Henry's Pecan Rub.
  • Maybe the added thermal mass of the two bricks caused a cold spot on the plate setter, and as the rest of it ramped up, the bricked spot couldn't keep up and the thermal mis-match caused the crack. Were the bricks tight together or well separated? …
  • Last night, we had pulled pork quesadillas, with jack cheese and black olives.  Dipping sauce was the Bennihana fried rice sauce.  Sides of guacamole and refried black beans.   Incredibly good. Consider also pulled pork spaghetti.  Pulled pork, mus…
  • Did exactly the same thing myself today, but with just a turkey breast.  Plate setter legs up, with foil pan on small spacers, and the V rack directly in the foil pan. About 2.5 hours at ~300degF to an IT of 160..  Then foiled and rested.  Same gol…
  • How about nothing or minimal salt&pepper?  Flavor from the wood smoke.  Then dip in your favorite sauces while enjoying. Just finished a turkey breast that way (used cherry), and it is the best I've ever tasted.  Very clean flavor and perfectly moi…
  • Glad to help.  Let us know how it turned out. I'm still searching for a new favorite Nut Brown Ale, as Leinies discontinued my favorite Fireside Nut Brown Ale.  Tried the New Glarus Fat Squirrel, but the flavor wasn't intense enough after the cooki…
  • Post-braising will indeed render the surface moist again, rather than hard and dry (bark).  I've always found the bark to be too dry, and lacking flavor, except for intense smoke.  I'm more about the internal meat flavor and texture, hence my chosen…
  • A new guy here (new to BGE, not smoking briskets.  my first posting) -- How I would proceed: -Cut the fat cap completely off.  You really don't need it (based on the 4 brisket's I've done since getting a LGE), and this way you can get rub on all …
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