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Last Active
  • Re: Oven to Grill Possibility?

    Fire up the egg and throw them on direct 300 w/smoking chips for 30 minutes or so. Since meat only accepts smoke for the first 2-3 hrs, this will just help caramelize those sugars and give you a bit of a bark and will impart a bit of smoke flavor. 
  • Re: Bobby flay xl bge

    I probably hold the record for small cooks on an XL...  a single hotdog - and it was DANG good!!!
  • Re: Pork Belly

    I recently made bacon with a 1lb partial slab.  Coated with salt/br sgr/pepper into a ziplock bag and into the fridge for ~2wks.  Pulled it out, dried it off put it back into the fridge open for another 2 days, then onto the egg, indirect 190 for 3hrs with large chunks of hickory, pulled it, cooled it, sliced it, fried it (well a couple of slices that night -- DANG good (see the thread BaconBaconBacon)
  • Re: Porchetta Cook Is fun

    500 said:
    Looks tasty. My problem is I don't have access to pork belly. I've looked and asked and can't find any. 

    Whole Foods, local butcher, Costco, Sam's Club, or your local grocer. if they don't have it, they CAN order it. 
  • A favorite. BPT.

    Bourbon Pork Tenderloin cooked to IT of 140 after marinating for >24hrs.  Cook time approximately 1hr at INDIRECT/325-350.  Served with roasted potatoes and onions and Fresh off the vine tomato with mozzarella, basil and 18yr aged Balsamic Vinegar.   As we were doing the initial cut/taste:  "Ridiculously good!!!!!". 
    This after doing a 6-7lb butt yesterday - it to was very good.  Not as good as usual because this one was not brined/injected like we normally do. Still very good none-the-less. 

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