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NibbleMeThis

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  • Re: Pit fans

    I used Eggs for 6 years before I ever bought one.  It's a personal preference thing.  I don't need it but it is nice insurance for overnights, when I'm busy, or when I have to be away from the house during a cook (wifi unit, can view and control it remotely).  We also use them at competitions - we have 4 kamados running plus doing other things so it helps out.

    I always recommend using just manual vents for 6 months to a year before buying a controller.  You need to have a good understanding of the pit first.
  • Re: Wood pellets

    If I am going to use pellets in my Egg, I put a few handfuls in one of these things.  I saw a guy using one in an XL at a contest 3 years ago so I tried it.  I was surprised how long the pellets lasted inside the tube.  It seemed like a sustained release for most of the rib cook (about 4 1/2 hours).  It's pictured with a mini-max but I've only used it in large kamados.

    They are A-maze-N Smoke Tubes or something like that.  I think it's the same people that make that cold smoker.  

  • Re: Beef ribs?

    My favorite way for beef ribs is Adam Perry Lang's method.  I did a slight adaptation of it here:

    http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html

    You want to make sure you know what kind of beef ribs you are getting.  I prefer the "beef back ribs" which are the rib portion cut off the back of a ribeye roast.  But there are also beef short ribs that are still good but require different techniques.
  • Re: Evolution of a table, enter the Blackstone

    Nice job on the set up! 

    I have one of their flat top grills (griddle) and it is extremely well made and cooks like a commercial flat top.  If this pizza cooker is as good as that flat top I know you'll be happy with it.
  • Re: London Broil ... Low and Slow or Sear? Tender ???

    Part of your confusion is probably the fact that "London Broil" isn't a cut of meat (it's a recipe/technique) although a lot of stores sell different cuts of beef labelled as "London Broil".  There's no telling what cut you're getting, it could be top sirloin, flank, top round, etc. 

    So what one person says works for London Broil might actually be using a different cut of beef than what you have.  If it's flank steak, I just do a quick cook (450-500 x 4-5 min per side).  If it's a cut from up on the shoulder, it's going to take longer to tenderize so I'd do a slow roast or reverse sear type of cook. 
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