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Re: Tantalizing Tuesday
Hahaha, exactly my feeling... no one puts it better than Garry Coleman!1 · -
Re: How do l control temperature for 15hr cook.
* Totally clean out your Egg * Add enough lump to fill the fire box to the top, only large chunks (avoid dust and small pieces for your low and slow cooks) * Light the lump from the top and let fire …1 · -
Re: Large egg keeps dieing overnight
+1 on being an airflow problem +1 on checking firebox opening alignment with vent door Don't think it's caused by lump density or size, I've done all lage chunks, large on bottom mid/small on top, wo…1 · -
Re: Jumped in with two feet. Frst cooks going to be a spatchcock. Any suggestions?
I'd go raised direct at 400° - 450° for 30 - 40 minutes to breast IT 160° / 180 ° thigh IT, no need to flip. Prep: Trim excess fat so to minimize flare-ups and grease smoke, a quick rinse in water an…1 · -
Re: Sous Vide Chicken - Safe at 140°?
It will be safe at 147... Just hold it there for as long as you can (at least 40-60 mins) until you're ready to sear and eat up, like Little Chef said, at 165 it'll be safe immediately (at the very m…1 ·