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Last Active
  • 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: Kingsford 18.6lb twin packs at HD $9.88

    I used to buy hundreds of pounds of that stuff when I had my Weber Smokey Mountain (before my BGE) when the twin 2-packs came out!
  • Re: New to forum, Baby Backs!

    Welcome.  Ribs lookin good!
  • Re: here's an early Happy Saint Pat's Day wish.

    Top of the mornin' to ya, from the bottom of me glass!

  • Re: Seeking jerky marinade recipies

    I used to do Jerky a lot, gotta get back on that.  I posted this a while back. Here's my technique...

    About 3 1/2 lbs. of Top Round sliced at 1/4". Ended up with about 1 1/2 lbs. after shrinkage. I used the DigiQ set to 165. Worked great. Marinated for about a day. Started taking jerky off the top rack after about 3 hours. Stuff on the bottom took a total of 6 hours. Next time I'll rotate the racks throughout the cook as it's is hotter at the top. Overall it turned out really good.

    Jerky marinade:
    1/4 C sugar
    3 T Tender Quick
    1/4 C honey
    1/8 C Country Bob's sauce
    1/2 T garlic powder
    2 T Texas BBQ Rub
    1/4 t hot chipotle powder
    1 C water
    1/8 C kosher salt


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