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  • pulled BBQ chicken

    When you don't have time to make pulled pork, make pulled chicken! Bonless thighs, rubbed, cooked direct 350 ish, with a chunk of apple for a heavy smoke. Cooked to 160 IT in approx 20 minutes. Also did two ears of sweet corn, pulled husk back, cleaned silk, removed some leaves, added EVOO, and salt. Tied husks back closed, they where on bge for about 30 minutes. In the house, simmered store bbq sauce with Root beer to thin the sauce. Chicken was shredded and tossed with bbq sauce. Coleslaw was from deli. A few cheats, but took care of the craving for BBQ.
  • Cinco Da Mayo Fahitas

    Smoked chicken and steak fahitas per Ray Lampe where a huge success at our house tonight! With a few margarhitas and guacamolie, salsa & chips as an appitizer. Will deffinitely make these again. The chalk art was done by my daughter as the bge worked its magic. The Real De Mexico was sipped straight up during the cook. It was a great day!
  • Re: Skirt Steak Tacos

    Wow! That was an awsome spread. No short cuts" where used in that meal. Some day I aspire to your level of cook!
  • Right of passage pulled pork

    Today was my first run at pulled pork. A 7 lb bone in shoulder, rubbed in Bad Byrons, no binder, in plastic wrap and refrig the night before. Started my morning at 6 am, cleaned out the egg, loaded in a fresh fill of wgww with some apple and cherry chunks mixed in. Stabilized at 275 dome, got shoulder on by 7:45. Egg ran rock solid for 5 hours without touching it, hit stall 160 IT at 1 pm. Foiled, and returned to egg, opened up temp to 350 dome. Ended up pushing through stall to 200 IT in about 2 hours, that suprised me, was counting on closer to 3 hours? Double checked IT with thermapen, it was consistent, and easy to probe. FTC'd and held for two hours, and I took a nap. I got the egg going again, and did sweet corn, pre buttered with salt, finished in a butter simmer in foil pan. Added rub to the pull, and served with Bone sucking sauce on the side. Mother inlaw joined us for dinner, and brought homemade coleslaw. Lots of forum searching and advice made for a successful cook. Can see why Byrons and Bone Sucking Sauce is so popular. Was impressed with burn of WGWW but was disapointed by how much of the bag was small pieces and dust, but the big chunks made a great base to the fire. First cook with Thermapen, awsome tool to compliment Maverick.
  • Re: Accessories.....Accessories........

    I got a large a few Weeks ago, in my quest to plan my initial setup and stretch the budget as far as I could, I came across a post where a bge owner was using a Kamado Joe indirect setup. Yes it is from "the other cooker", but it fits the lbge perfect, gives more coverage for indirect, can be set high or low like ps legs up or down and the metal "frame" the ceramic sits in gives same function as CGS woo. It makes switching from indirect to direct easy, and you can use the frame without the indirect piece for raised direct. It was a few dollars less then the BGE PS. After inquiring with my local dealer he agreed it was a great solution, and he knew guys using them. He even offered to get one in for me. Glad I learned about the KJ indirect setup, does everything I thought it would do.
    I also made a 2nd tier with a weber grate with handles for easy handeling and ss hardware. For $30 it works good, if main grate bars and 2nd tier are lined up, I can slide the top back about 2.5 inches with the dome open to get front access to bottom grid. Was enough to get tonges under BB ribs to pull them off without removing 2nd level. Great way to start without busting the budget.
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