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Nature Boy

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  • Welcome Newcomers/Unsolicited Advice

    Just wanted to welcome all of the new eggers that have joined us lately. Seems like several new family members since Christmas. It just keeps getting better and better.[p]Anyway, a couple quick observations, and things I learned here, that I would like to put in writing. General stuff that might help as you new folks learn the art. [p]1) Most everything cooked on the egg benefits from leaving the lid closed as much as possible. Patience is important to keep from peeking too much. Sit back, watch your dome temp, and let the egg do its magic. The more you open the lid, the more moisture that is lost, and the fire gets hotter each time as air rushes in.[p]2) If you must open the egg often at the end of a cook, like when you brush on finishing sauce, close the bottom vent while you have the top open. And brush on sauce and close lid quickly.[p]3) Go for it!! There are many, many foods that are better on the egg than any other way. Try something different for every meal, and you will learn quickly to adapt your egg to all temps/cooking procedures needed. Highly recommened are Pulled Pork Butt, Brisket, Ribs, Pizza, Steak, Pork Chops, Chicken and Salmon. They are my personal favorites, and once you cook most of those, you can cook anything.[p]Hope to see you at Eggfest 2000.
    Nature Boy[p]

  • Re: OMG.......the new Mole rub from..........

    @egret Thank you for the kind words! Here at the new building putting in some major hours....we just moved in this weekend!...I hopped online, and saw your post. So glad you got it and are enjoying it. We had a lot of fun with this one.

    Happy cookin! 
    Chris
  • Re: Any good recipes / tips for smoked duck?

    Thanks for the shout out @johnnyp
    Busier than ever, but never too busy to talk about duck. Besides chicken, it is my favorite meat. I may be biased, but Tsunami Spin on Duck is a perfect match. Hard to describe. For whole duck, I try and loosen the skin from the breast as much as I can. Last time I cooked one, I tried a new trick I read. Pour boiling water all over the skin, then air dry in the fridge overnight. The next day, an hour or so before cooking, I rubbed it up good. You may need to moisten the outside of the skin a little to get the rub to stick.

    I've been having really good results on a vertical stand sitting in a pan to collect the fat (there will be a lot). 325-350 is a good roasting temp. I usually go sans sauce, but you could make up something really nice with Hoisin.

    That's what I got. Hope it helps!!
    Good luck
    Chris
  • Re: Ideas for what to do with these? (Dizzy Pig)

    Appreciate you jumping in and trying our flavors! Great ideas already (thanks y'all) but if you are looking for more, we have some fun recipe ideas on our website. Have fun, and always feel free to give us a call with any questions. Happy cookin!
    Chris
  • Re: First Dizzy Pig (and other) Rub Cooks, with pics

    Thanks for giving us a spin @Stormbringer! Gorgeous pictures, and eggcellent execution. Thanks again, sir.
    Happy cookin'
    Chris
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