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pgprescott
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- pgprescott
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Hecklels makes several grades of knives. The top of the line would be over $100 for one large knife. Their best are JA Zwilling or something llike that. Do yourself a favor and buy them individual as suggested.
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I go indirect at 300. Cook for a hour turning once at 45 min. I use a mild honey rub or DP raging river. I like franks red hot sauce, but I toss them in a bowl of sauce at the end and plate. I have done the spicy sticky wings as well and they are aw…
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All electric starters are definitely not the same. The cheap ones are just that, cheap. Also the BGE model has an offset handle which protects against being burnt up if not closely attended. You will buy 3-4 cheap starters to one BGE model.
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The outside of a pepper is indigestible. I recommend victimizing them and peeling the outer skin off. The outer skin has none of the flavor or nutritional value, and as I stated earlier, indigestible.
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I would just cook the pork the way you do best and accessorize it with different condiments and sides to add the flare. I was in Maui last spring and I thought the pork was ok, but I have had far better off the egg. Just whip up some of that bland p…
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Take towels and dampen them thoroughly and microwave for 10 seconds. Hot towels. In the cooler around the brisket.
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When you are a famous cheapskate the price component is disproportionately weighed in the analysis of the products. The more expensive cooker, BGE, would need to be ten times better in his eyes to end up tied in this analysis.
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I thought that is why it's low and slow. It is science. There is a temp range where the tissues break down and the longer you keep it in the pocket the more breakdown occurs. I thought it was more like 150 - 185? Also different meats react slightly …
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+1 on the nice setup. Outlet, drawer, Egg, counter space, you truly have it all. Your Egg will treat you as well as you treat him.
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Have the butcher remove the bones but tie them back on for the cook. Simply cut the twine loose when done. No more bones. All the flavor no hassle.
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It should be warranty as long as you didn't knowingly do the damage outside normal use. I would simply take a photo and take to your dealer. He should be able to forward the photo to his rep. And they should ship a new top to the dealer.if you chipp…
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Spatula or putty knife and scrape right into the firebox. Done.
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Old bay is OK.
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Do yourself a favor and get as many as you can afford. It will broaden your cooking and you won't be sorry.
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I would do brisket over butt and fat down for me. The butt will further buffer the delicate brsket flat. From any direct heat. My 2 cents. The barks might suffer a bit. I guess we'll see. Good luck
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They look a little jealous.
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Fair deal. There were sizable price increases as of 4-1-13
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I like raising the steaks or cow lick for burgers. Red eye on pork tender or flatiron steak. Raging river on chicken or wings, as well as vegetables. You will be hard pressed to find one you don't like. Oh yeah, Jamaican firewall on chicken and veg.…
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Sounds interesting. Nice product to start with. I am too lazy for the compound butter. Maybe I can talk SWMBO into that part.
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+1 on recipe.
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At that temp should be 8 - 10 min. The rule of thumb for me is to lower the temp to cook the toppings further. What I mean is you have a dance between the crust and the toppings. As stated earlier, at that temp don't go too heavy on the toppings. If…
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Personally, I cook indirect for the vast majority of cooks. Steaks, chops, etc.. Direct, the rest indirect. Temp is temp. You can still cook at whatever temp you want, just as you said without any issues that go along with direct cooking. 2cents giv…
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OT. I was sure you were going to say "when there are three cars side by side all traveling the same direction at 2mph under the speed limit with no traffic" I often wonder if they even install rear view mirrors in WI. they do make great sausage and …
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Cook fat side down. The fat cap will protect the meat. Drip pan mentioned above is another way to reduce temp at underside of the meat. Also the sacrilegious wrapping of the brisket at 160 will help prevent this problem and reduce cook time signific…
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I agree with skiddy, grill it. I like to truss two tenders together end to end. Then apply rub of choice and cook direct. Anywhere in the 300 - 400 will do. I tend towards 300ish. One hour cook, 140 internal, ten minute rest, untie and slice into me…
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It has been my experience that the gasket failures occur most easily in XL, on high temp cooks, when the user tries to extinguish the fire by completely snuffing it out @600+ degrees. The super hot air is expanding and must go somewhere. The seal of…
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Just saying, I have yet to see a post where the fire went out while using a controller. I don't use mine often, but would not think of overnighter without it. Easy to rationalize the possible causes, but the things do what they are supposed to do. T…
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Handlers are great. They tie the whole unit together and they are surprisingly more stable.
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I would not smoke them, rather, I would break out a cast pan and some garlic and shallots. Throw some butter in the CI pan along with the garlic and shallots and sear them off. They will pick up the flavor of the garlic and shallots. That's just me.…
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Feet of some sort. The air flow is essential for keeping it cooler.