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  • Re: OT - Akorn Jr. for $91 @ Amazon

    That's a shame, I bought mine specifically to be a searing machine. It's been working well for me so far.  Oh well, at $79 I'll just use it till it's dead, it's always nice to have another heater lying around
  • Re: Ribs - 1, Botch - 0. Again.

    Jcl5150 said:
    Maybe try a drip pan filled with apple juice or water or something and leave them on a bit longer?  I did three racks of baby backs today at about 300 for three hours and had a drip pan filled with apple juice and they were about falling off the bone (IT of about 200) when I took them off.
    I'd recommend against a drip pan with liquid in it when using the egg. The liquid acts as a heat sink, and when it evaporates you will get a temperature spike that can be a b!tch to bring back down. Personally I don't bother wrapping ribs on the egg either, but that's just my preference 
  • Re: OT - Walmart Score

    I'd be careful using flaxseed oil to season that. If I remember correctly there were several people around here who did that and the seasoning began to chip and flake off, causing them to have to reseason the griddletop. For what it's worth I used veggie oil and then cooked up a pile of bacon and mine came out great!

    Enjoy, that's a nice little cooker you just picked up!
  • Re: Ribs - 1, Botch - 0. Again.

    Sounds like you didn't go long enough with them. St Louis are usually 5 1/2 - 6 hours for me at 250. Maybe try using the toothpick test to test for doneness. That has proved a foolproof way to test the ribs for me. Also, I like to wrap the sides of my cooking grate with aluminum foil when I'm doing ribs in my large, that way I don't have to cut my rack in half to avoid scorching the end ribs. 
  • Re: Chargrilled oysters

    My dad always told me to avoid oysters in months that don't have the letter R in them. 

    This post just guaranteed me breaking that rule this weekend. Those look phenomenal. 
    @Killit_and_Grillit luckily that old adage your dad told you is no longer the case. The thought behind it was that 1) oysters spawn in the warmer waters in the summer time producing a less desireable oyster, and 2) warmer waters can lead to dangerous algae blooms (red tide for example) and baterea (such as vibrio). 

    Now adays lots of aquaculturists/shellfish farmers are growing triploid oysters (especially in warmer water areas). They are essentially sterile, basically the oyster equivalent of a mule. This is great for us because not only does it mean that the oyster puts all of its energy into growing (meaning that we get our product out the door quicker) but it also means that we are putting out a consistent product year round by not selling milky oysters mid spawn. 

    As for red tide and bacterea, regulation has come a long, long way in the past 10-20 years. As much as I hate it when the DEM shuts us down for 3 weeks because of a bacteria outbreak like they did last fall over extremely low readings, you can be damn sure that the oysters you're eating are safe (assuming you're getting them from a reputable farm of course). 

    So basically this is just a long way of saying grill some of those bad boys up!
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