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booksw

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  • Quail

     @HendersonTRKing this cook is inspired by your experience and by your recommendations...

    Our hunter friend gave us a hefty leaf bag of frozen meat.  It contained a quart size bag of quail, and a venison summer sausage.  I brined the quail in a qt of buttermilk, then after 30 minutes added the remainder of the brine (which I had boiled and then let come to room temp) that included: 2 cups of water, 2 cups of apple juice, 1/2 c salt, 1/2 c brown sugar, pepper corns, orange peel, fresh oregano, and sliced garlic.  After another 90 minutes in the brine+buttermilk, I rinsed them, rubbed them with Busters Rub, wrapped them in bacon, and put them on the egg at 225 with apple wood chips and a pan of water on the place setter.  I plan to pull them when they reach 165 internal...
  • Re: Dry brine boneless ribeye roast- 1st attempt

    As I am enjoying the small amount of cold leftovers with some straight up horseradish, I wanted to give you all a final report.  As you assured me- it was DELICIOUS.  I left it in the fridge from Tues to Fri and by Fri is was looking pretty shriveled- it was dryed out and bright red on the outside and literally shrunk.  But, I stayed faithful.  I set up the lump with one flame starter in the middle and set my Flame Boss to 225 at about 4 PM.  I coated the roast with a brush of olive oil and the Penzey's English Prime Rib Rub. I set the Egg up with a pan full of water like I do when I do an overnight brisket (I made an Au Jus separately in the house). I figured that way I could really just close the lid of the egg and forget about it. I put it on at about 4:45.  The first hour it went up from 35 degrees to 85 degrees.  I had planned to take it off at 125 but the next time I looked at it- about 6:45- it was 135 and I took it off and let it sit about an hour before we sliced it (no tenting, nothing- just sitting on the board.)  I bought this board because I was tired of the liquid spilling and wasting on the countertop.  Perfection.
  • Re: Dry brine boneless ribeye roast- 1st attempt

    @Thatgrimguy, @Darby_Crenshaw @jeffwit @fishlessman I appreciate everyone's discussion about this- it's what makes this forum so helpful.   My go-to advice is something that @lousubcap told me a couple of years ago- "enjoy the journey"- that's the bottom line.  I also bought a new cutting board with extra room for rib roast juice- being optimistic!
  • How are eggfests started

    We don't have an Eggfest in Charleston SC. How do they get started?
  • Re: My recent Warranty Claim

    I had almost the same exact experience.  My old dealer gave me some kind of excuse even when I brought pictures of the crack and the original receipt "proving" I had bought it from him.  I contacted BGE and they put me in touch with another dealer a lot further from my house who HAPPILY gave me a new fire ring.  That was two years ago and I just bought a Mini Max from him- happy to drive the extra distance for great customer service (and just basic all around decency).
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