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  • Drip Pans

    I had bought some pizza pans from Amazon to use to collect dippings and found that they were so flat that the mess from pork butts wasn't always contained.  I found this 1" deep pan for the XL:

    It works well with my Woo from CGS.  Its deep enough that it can collect a lot of grease with out overflowing and shallow enough that I can raise it a bit off my stone and still have good air circulation under the meat.  

    I picked up a 10" and 11" to use with my medium.  The 10" fits within the platesetter and the 11" provides a little more coverage for bigger items w/o blocking too much airflow.

    They have additional sizes so small and large eggheads should be able to find one that fits.  Some sizes are available in 1/2" depth, which would be adequate for most uses.
  • Re: I am going to do pork ribs, what style is your favorite?

    I keep them simple. Mostly I make spares, but babybacks sometimes as a change.

    I cut off any huge chunks of fat, remove the skin from the back side, and apply a rub on them while the grill is heating up.  The rub is a mix of peppers, garlic, oregano, and couple other things.  I don't use sugar in the rub as the BBQ sauce is plenty sweet for me.  I make a big batch a few times a year and put it in a spice jar. 

    I put them on the grill, close the lid, and don't touch them for 3 hours.  I flip them and let them cook 1 - 2 hours more depending upon whether the temp was close to 250* or it heated up to 275*.  If I don't flip, its not a big deal.  At the 4 - 5 hour mark, I use the bend test and see if they are almost done.  If yes, I apply a coat of sauce and open the vents and allow the temp to rise to around 325*.  After 10 minutes or so I flip them and apply sauce to the back side.  In  another 10 minutes flip and apply a second coat to the top.  After 10 - 20 minutes I pull and serve them.  If I'm making multiple slabs, I don't sauce one slab.

    I like them tender, but not fall off the bone.  Fall off the bone can be achieved by cooking for an hour longer, or for the same time at 25*  - 35* higher temp. 

    I don't use foil because that is cooking by steaming. 

    I'd suggest starting simple and seeing the results.  Then experiment by moving to more complex recipes like posted by@JMCXL. 

  • Re: My XL Table Build - Final Reveal

    Very nice. If you get tired of it, I can find room on my patio for it.  ;)

  • Re: I just got a huge raise...sort of

    Similar boat.  One graduated and on his own.  2 more in college this fall.  

    Not only nice nice to stop the $$$ outflow, but it's a great feeling knowing the oldest is doing well on his own.  
  • Re: Large vs medium

    A medium is an ideal second egg.  I just picked up one to go with my XL.  I would go large or XL for my first egg.  The medium will be tight when grilling for 4 or more people and for Thanksgiving family turkey.  As my kids leave home, I'll use the medium more and the XL less, but having the space of a L or XL for backyard BBQ's and family gatherings is important.
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