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Deckhand

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  • Re: Anybody Vape?

    My girlfriend traded cigs. for e-cigs. several months ago.  Her car no longer smells like an ash tray.
  • Re: Super frusturated about lack of smoke ring

    I 2nd the idea of adding a couple of briquettes ... (NOT the matchlite kind!).  The binder that holds the briq in shape produces the chemical that creates the smoke ring.  It IS harder to get a smoke ring on an Egg because of the minimal airflow (smoke) compared to an offset cooker.  Water pan seems to help too. 
  • Re: Ketchup on Hot Dogs?!?!?

    Ketchup, mustard, relish, cheese, onion....  ;)
  • Re: First 'stand up' whole chicken. How?

    I prefer "raised direct"  with the "upside down" method made famous by Little Steven.  Putthe chicken on the holder so that the thighs and legs are highest... where it is hotter... and the breast down.  I place the holder in a SMALL pie pan that will shield the breast from direct heat... and also catch the grease.  You may have to enlarge the neck opening a bit by cutting off an inch or two of the neck bone using kitchen shears.  
  • Re: More Flavor?

    After loostening the skin with your finger, use a long ice tea spoon to put rub on the breast meat.  Then take your fingers and spread it around.  Plowboy's "Yardbird" is my favorite. It's amazing how much flavor the breast meat will absorb.   Did the same thing with two whole ducks I smoked on the Egg this thanksgiving.  Duck skin is MUCH harder to loosen.  I had to use a long, flexible fillet knife between the skin and meat.  Keep the blade pressed firmly against the meat to avoid poking it through the skin.  (Though I later perforate it with the Thermapen probe to allow the fat to escape).  
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