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GaryLange

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GaryLange
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  • Re: Stacking Two Briskets on a Large

    You should be able to do that on the large Egg. I would not add anymore time as I cook mine until it reaches 170 then wrap it until 195 then in a cooler until 205 or it is nice and tender and a probe goes in easy. Most on here will say cook by feel with the brisket rather then time.
  • Re: Pork chops on a tuesday

    I had pork Chops Tuesday also! Put them in a Brine for a couple hours then rinsed them off applied some Olive Oil and seasonings. Grilled them about 2-1/2 minutes per side. Super juicy and tender. Got a lot of points for he little woman for those. If you don't brine your chops try it I think you will like them that way. I won't be eating them and more without a couple hours in the brine.
  • Re: Temperature Control - or lack thereof

    You may be making to big a move on the vents. Small adjustments should be made when controlling the low and slow cook. Once I get the meat on I watch it pretty close and make small adjustments in the Daisy Wheel at top until it is fully stabilized. It may vary some but once fully into a long cook it stays at the temp I want for the entire time.
  • Re: New slicer...Ideas please?

    stevehk1 said:
    That sounds great Gary, thanks for the recipe!  When you say cook to tender do you mean slow cooked to 195 like a pulled beef or to 130ish for  med - med/rare slices?  If that's a dumb question, excuse my ignorance but I've only had the egg since christmas so I'm still learning. Thanks!
    I would cook to about 125 as you want it medium rare. Don't get in a big hurry to slice it as it needs to be cool before it will slice thin. You can rill up some Italian Sausage and make Combo's. God I am making myself hungry.LOL,LOL,LOL
  • Re: Large VS XL. Which Produces Moister Meats on Smaller Cooks?

    I am of the opinion that they will both produce a moist Butt with no noticeable difference between them. Like you said the XL is great for larger cook. I sometimes wish I had gotten the XL since I like to cook a bunch when I cook.
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