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Last Active
  • Re: To foil or not to foil. Need advice

    I don't foil either unless I'm holding it for a number of hours before I want to serve it.  I'd crank up the heat to finish it when you want it done.  The last butt I did I cooked it at 375 F dome and it came out beautiful!  Pork butts don't care what temp their cooked at, they always come out good.
  • Re: Have been battling....

    blasting said:

    Burgers should be loosly formed, not compressed.  

    Totally agree.
    I assume they're falling apart when you're flipping them.  The key is to not flip until they are half way done.  If you flip before the meat naturally releases from the grid, it will fall apart.  Burgers should only be flipped once and only after they've firmed up half way through the cook.  That's my technique for loosely formed burgers.
  • Re: Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....

    Hey everyone

    Shane at Snake River Farms contacted me and offered to donate a brisket to one of the participants of the Memorial Day Brisket cook event.  He will take the names of all who participate and randomly select one who can get a brisket delivered to their door after the event.  Way cool.       Shane when you see this post something here as to how this should be handled, rules your group needs, etc.

    many thanks!
    That's awesome!!  Thanks @SRFShane for getting involved!
  • Re: smoked chuck roast

    Chuck Roast is maybe my favorite "BBQ" meat to cook on the egg. Cook it exactly like you would "Pork Butt". Take it to about 200 internal meat temp and it "pulls" just like pulled pork!


  • Re: Turbo Ribs Question

    You can do them turbo, but spare ribs (St Louis style) will always take longer than baby backs.  Use the tear or bend test to determine when they're done.
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