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GaryLange

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  • Re: Question about egging smaller briskets .. point vs flat

    When I do a Brisket I get a large one every time. Granted there are just the wife and I in the house but after eating the Brisket as it comes off the BGE we cut the rest into chunks and freeze them for later meals. We take one out later and put it into a crockpot with some juice on medium and warm it up. Makes for great meals without a lot of fuss.
  • Re: Prime Rib roast on the BGE?

    The hardest part about cooking Prime Rib is buying it!
  • Re: 16lb packer

    That looks pretty good to me. I keep reading on here that it is done when it is done. Which means when a Thermopen slips into the meat like it is butter it is done. If they ate that much then I believe it was good.
  • 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.
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