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Last Active
  • Re: I can't stop making pizza on the egg (pics)

    Egg pizza is awesome! Quality cheese and a homemade dough make all the difference. I don't know what you use for sauce but it's super easy to make yourself, and you can really change your flavor profiles with very little changes to your recipe.
  • Re: Brisket Confusion

    I agree with LS... Keeping your dome closed is a bigger benefit than juicing IMO.

     Your flat cooking method could be determined by the fat content. Some times you will be lucky enough to get a flat (that wasn't trimmed properly) with the fat from in between the point and flat. Flats like this will  usually produce a juicy end product with out much trouble. If it is on the lean side you may want to try a braised or modified braised method (travis method) in the future.

    Flats in my experience are unpredictable. I end up foiling 100% of the time with them. You can go with the foil and juice, stock, beer, soda, or whatever. If your end result is dryer than you like you can chop it and mix it with sauce, or my favorite the drippings. The good news is that even my driest flat made an excellent sandwich. Good luck.
  • Re: Maverick or Thermapen: Pick Only One

    Although both are great and have purpose I believe the thermopen is the better choice, for me, for everyday use indoors as well as out.

    I only think this because the only con I can come up with for the thermopen is that it will not wake me up for an overnight cook temp change. ((side note) I control temp manually and rely on the maverick for overnights)

    I have both and love both but 90% of my cooks are everyday medium-hot cooks when I need a fast and accurate meat temp reading.
  • Re: First Pork Shoulder

    Butts are perfect for breaking in the egg while you hone your skills. Go indirect as others have mentioned. Eggcelsiors temps are good and don't go lower. Don't stress over temps too much... You can cook a butt at 350* and still have great results. The most important part is to cook till tender (your thermometer will slide in like butter). You can start testing for tenderness around 195* in the meat.

    Oh and have fun and share pics! Welcome aboard.
  • Re: Last Night's Cook

    Looks great! Anything is worth sharing, you never know what may spark a question or suggestion to improve yourself or someone else here... Those gouda and scallion tators are terrific! Love em.
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