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  • Re: Spatchcock Chicken band wagon with Pics.

    OK, my "Ultimate Cooking Experience" has been expanded by my first spatchcock attempt.  Damn.  That bird was awesome!!!  Brined for 4+ hours, raised direct, hickory chips on BGE charcoal (minor temp control issues).....and "Chupacabra Rub" from (it's a South Texas outfit). 


    Very, very pleased with myself (and my Wife gave me that special little wink just now...)

  • Newbie and the Dutch oven

    Howdy from the barren wastes of charred Texoma! Was speechlessly surprised with a Large BGE for Father's Day. Immediately produced delicious backyard ribeyes followed by stuffed burgers. Wild success. So, I next attacked that recipe ballyhooed on the front page: Dos Equis 3-Cheese fondue. It went ok....but here's my question: I set up for direct grilling at 400. Next, using my Dutch oven, I sautéed and browned and seared and melted ingredients (as directed). Obviously, this is all accomplished with the dome open. I can confirm the Egg can jack out the heat!! Lawdy, I've no hair left on the bottom half of my forearms!! I managed to keep the cheese from not scalding and it was quite tasty but after removing the Dutch oven and closing the dome I was registering a dome temp of 550. I did have the grate open by about 1.5" -- my thought is I should'a just shut it completely for this type of cooking. I like the results, but, it was a rather harrowing experience for a few minutes. Question restated: if cooking with the dome open is it possible to control the temp at all? (I imagine I'm fixing to get flamed for this question, but, it's great being here with the Egg. )
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