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Last Active
  • Re: Finally Friday...

    +2 @hapster‌. Wife and kids are away and all I've eaten today has been a granola bar and a handful of almonds. I'll be Egging a big-ass bone-in ribeye and making a Caprese salad with fresh basil from my garden to go with. Sadly, I'll be watching the 4-A team currently calling themselves the Texas Rangers. 20+ players on the DL by July ain't pretty.
  • Underrated

    Based upon reading what people post about on here, you'd think that nobody ever just smokes up a mess of dry-rubbed chicken thighs (pecan chips). If you aren't doing that at least three times a month, you are doing it wrong.

    I post this for the benefit of newbies who might be a bit intimidated and confused.


    Mess of chicken thighs
    Your fave dry rub
    Pecan wood chips

    Indirect @ 350ish
    Abt an hour or so

    Everybody loves it and is happy.

  • Beef Back Ribs

    Went on at 12:30 at 225 after spending abt 18 hours in marinade of Jim Beam, soy sauce and a few crushed cloves of garlic. Rubbed with Stubbs beef rub.
  • Re: How do you use your leftover pulled pork??

    Cuban sandwiches. You can use a George Foreman grill as a sandwich press.
  • Re: Steaks on the BGE; what temp for a simple cook?

    When in a rush "The Cowboy Way" is a good easy method. Especially for me as I like it rare to med rare. Not so much for SWMBO she likes very well done (it hurts my soul making her steak...just looks so sad with no pink :-().
    How to order a steak:
    I feel your pain Brother. This is the most complicated issue in my 15 year marriage. I finally convinced her to stop saying "bloody" and have slowly, incrementally moved her towards "medium" but she still doesn't comprenent the miracle and majesty of juicy, flavorful red meat the way God intended ut to be eaten by his children.
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