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The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
Andy_in_CO
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- Andy_in_CO
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I did my first cold cook on Christmas day and I found it easier to hold my temp. Maybe all that dense cold air helped. It was never above 24 all day and the egg held at 250 dome all day. Turkey turned out great. I did nothing different than usual th…
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I would agree with both NOLA and Lous on this one. Don't brine it if it is enhanced, it will over salt the meat. Cherry leaves a great color on the bird. I also us a small amount of apple with mine. I love the smell of applewood smoke in the morning…
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The pen is rated for over 550. I would worry about the tip being submerged in the oil though. I don't even wash mine in water. Just rub it off with some Clorox wipes.
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I have had the same problems keeping the temp up in the rain. I have found that if you wrap up a couple sheets of HDAF and kind of make a chimney over the egg it can help kep the temp up. You do have to open the bottom a little to get a bit more air…
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Thanks VI! I promise pics of the wok cook when I can do it. I'll post some of my holiday pics next weekend.
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Thanks Jim! I hope I can start sending wok pics soon. I can't wait to try it out.
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I believe that this is the reason that we started cooking outdoors! You can only get kicked out of the kitchen so many times...
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Thanks VI! I wasn't sure if that would cause the wok to lose too much heat. But I suppose it won't be off the heat long at all!
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JFM looks awesome! One question. How do you remove the food from the wok when cooking? When you pull the pork off to add the peppers in the second dish do you remove the whole wok and pour them out? Or just spoon out each piece? I am getting a wok …
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I did the Thanksgiving turkey on the Egg breast side down on the grate with a drip pan underneath. I brined the turkey and used one apple wood chunk. Good smoke flavor, but not too much smoke. I have read that Cherry gives a great color to the skin.
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I did a bunch on Thanksgiving in a CI on the egg at about 400. Put grapeseed oil on the pan. Cut the sprouts in half, S&P and some shelled pistacios. The family that joined us said it was their first time with sprouts and won't be their last. I …
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This is my first post but I have been following the forum since we got my dad his egg for Fathers Day. I don't think that he has used it once yet, but the lady friend and I seem to spend every weekend at my parents house now. I had the Maverick to s…