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Cookinbob

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  • Re: Rainy day Brisket

    It was a busy day, no chance to put finished pics until today.  At about 1:30 the IT was 174, I foiled it and removed at about 4:00 to FTC.  Sliced and served at 5:30.  Check out the smoke ring - I don't always get one, but I did today.  THe brisket was great, and because there were only 6 of us, there were lots of leftovers.  I had a brisky sandwich for lunch today, will probably have another
    tonight.




  • Re: metal choice for a homemade flat griddle

    I made my own from a piece of 1/4" cold rolled steel plate, 14 x 16".   I bought  it for $14 from a local metal supplier. It filled the egg surface more than I thought it would, so I rounded two  corners so I could get it closer to the edge.  Note that rounding the corners was  a slow process, done with a sabre saw outfitted with a hacksaw blade.



    I seasoned it with canola oil, and have used for burgers, steaks, and more.  It gets a great crust on the meat.   With no edges, it would be no good for eggs, but I have CI skillets for that.    I usually use a couple of bricks to have direct heat under the steel, and the area in front for indirect  (once the meat comes off the steel).  Note, the meat cooks much faster on the steel that it will over direct heat.   It also works great as a pizza stone/steel. 
  • Rainy day Brisket

    It has been a while since I posted a cook here.  Doing a brisket today for my son's birthday dinner.  Picked up a 14 lb packer at Restaurant Depot (the smallest one they had).  Trimmed and rubbed with Mickeys coffee rub..  Fired up the XL with a LOT of oak and some cherry too.  Egg is dialed in perfect at 275.  I will either foil or turn up the heat later to finish for a 5:00 dinner.  Can't wait!





  • Re: A new EggHead new to the group and Eggs

    I started with an XL and added a small a year later.  There are just two of us, and it is a great combination.  When I do butts, I Do 2 to 4 at once (the rest are for friends)  same time and same fire on the XL.  Small uses almost no lump and will do roasts, chops, chicken, burgers, steaks, etc  Go as big as you can afford for the first one.




  • Re: Kamados at my local grill dealer

    I love my eggs, but I too think BGE is asleep.  Look at all the 3rd party accessories that are offered:  Woos, adjustable rigs, kick ash baskets, and more.  If BGE was innovating, they would have innovated all of that stuff before other folks.  I think the culture there is mired in the way they always did it.  Without a culture change, they will wither.  Fortunately my eggs should last the rest of my life, I will not be shopping for any others.
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