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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

gdenby ·


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  • Lite & Healthy Deliciousness

    @NPHuskerFL‌ Looks like a winner to me. The only problem is I would eat 3 or 4 plates of it so the low calories wouldn't benefit me very much!! Looks awesome my friend!
    I actually had a plate the same size and I got full. The flavor was awesome and it was hard to believe it was that healthy with as good as it tasted. :-)
    My reaction also, looks so I good, I think I'd want more. Good work by yer missus.
  • Rolling/stuffing meats

    This would be one of the reasons I keep intending to buy meat glue.

    But, for stuffed meat rolls, I make sure I don't fill to the end edges, and have string not just around the roll, but a loop from end to end to crimp the ends. Give them a little roll, and then tie.

    I also use not very melty cheese like a mixture of provolone and parmasan. Be sure spinach is well drained. Keep the moisture down.

    For chicken breast, and some other cuts, I just slice a pocket into them, and fill that. No pounding. If adding breading, the egg wash, if it sits chilling for awhile, forms a seal that helps keep the split edges together.

    Oh, and most recipes assume that the rolls are being cooked in a pan, so even if they do leak, the cheese is still there to be scooped back on top.
  • Sous Vide Question.

    SV does a spectacular job of cooking various meats just right in terms of tenderness and moistness. One of the classics is a 72 hour cook for beef short ribs. The meat kind of "pops" in your mouth, its so juicy and tender. But the flavor can be quite low. Searing them on the Egg for a few minutes corrects that.

    Cooking ribs on the Egg long enough to get a good dose of smoke, maybe 45 - 60 minutes, and then going SV results in super tender and smoky. But, good for a last trip to a direct sear to crisp up the outside.

    And, yes, SV is remarkably undramatic. No odor, no boiling water. Kind of weird. For instance "Just spent 3 days watching the status lights, and haven't begun to salivate at all."  But after a sear, that is forgotten.
  • Baby Backs - Seeking advice/comments please

    No need to soak the wood.

    No need for any fluid in the drip pan unless the drippings begin to burn.

    Probably need a little more time at those dome temps. At 3 hours, start bend testing. Likewise, notice if the bone ends are starting to show. They don't always, but it you tug an end, and the meat begins to fall apart, its a sign they are getting near done.

    If you are going to sauce, wait till the bend is quite good, then sauce. Most sauces have lots of sugar in them, and its best to avoid burnt sugar flavor. 15 min. is usually enough to warm the sauce up, and set it up a little.

    FWIW, none of the commercial pits I've been able to watch serve their ribs ever add sauce (if they do at all) until just before serving, and the sauce is pre-heated.

    Don't know why tenting would be either a plus or minus. Never done that myself.
  • Direct Versus Indirect (Advice Needed!)

    If you put in the platesetter, the becomes more like an oven than a grill. Not a bad way to cook, but it takes the 'setter about 20 minutes to heat up.

    If you are cooking raised direct, you should not need to flip so frequently if your dome temp is in the 350 - 400 range. The main source of heat in a direct cook is not air temperature, but the IR from the lump. The intensity of that falls off with distance. Typically, for most grilled items, I turn once at ten minutes. I note if anything is over a hot spot, and shift items around if so while flipping. Then wait another 8 min, or so. I may spend a minute of two with the dome open at the end, trying to even everything out if I am not getting grease flare-up.

    For myself, most direct cooking can be handled with a quick thermometer reading. Not that a Maverick won't be of use in other situations.