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Last Active
  • Re: Is 80 degrees too warm to start cold-smoking my cured bacon?

    Thanks LS.  The question is will it last long enough for the salt flavor to dissipate. :)
  • Re: Source for Beef Rib Roast in Dallas?

    Wow, a Dallas old-fart and young-un all in the same thread. :)  And here I am at the right age - W.T. White '85. 
  • Don't let this happen to you!

    So, first off I have a High-Que fire grate for my LBGE.  The original fire grate sits in the garage only to be used when I want to cold smoke with the Amaze-N-Smoker.  When I want to cold smoke I put the original fire grate on top of the charcoal and set the ANS on top of the original fire grate.  It has worked the last 5 times I have done it (for cold-smoking salmon and cheese).  It worked, that is, until last night.  I had my first attempt at bacon on the Egg to smoke for 8 hours last night.  This morning when I woke up to pull it off the egg I was greeted by a black chunk of burned pork belly where my cold-smoked bacon should have been. :(  Apparently during the night the pellets in the ANS generated enough heat to ignite the charcoal and cause everything to go up in smoke.

    So, let this be a lesson to those of you out there.  Have a better way to isolate your lump from the AMNS than setting it on the original BGE fire grate.
  • Re: Searing without a spider…cast iron skillet on the fire-ring grid good enough?

    Just as a follow-up:  I seared my pork chops in a CI skillet on the grate (with the grate on the fire-ring).  It turned out nearly perfect.  I pre-heated the CI skillet on the stove and then brought it to the Egg when the chops had reached 130.  I ended up going 90 seconds a side.for the sear which turned out to be too long.  There were some burned sections of the sear instead of just golden brown and delicious.  Also, the IT after the sear was 145.  I should have gone 45 - 60 seconds a side.  That would have resulted in a perfect sear with and IT of closer to 140 (which will carry over to the recommended 145).

    Still, it was the best pork chop I ever had and the beer glaze that I made for the chop gave it that little extra pizzaz that put it over the top.
  • Re: Ribeye perfection

    It all starts with a good cut of meat and it looks like you only went up from there.  I love me some prime ribeye (although at $20 a pound I can't afford it very often).
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