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Last Active
  • Re: Merry Christmas 2 me

    It is so easy to make your own rubs.  Just play around and google it a bit. No need to pay so much for small containers of rubs that are probably stail from sitting on a shelf. I buy my spices bulk from Penzey, mix up my rubs and leave any extrra in a mason jar for next time. 
  • Re: Digi q wifi?

    I've got the Cyber WiFi.  It is VERY flaky, difficult to setup, etc.  I found the WiFi setup to be primitive compared to other household devices that can join WiFi.  On my iPhone/iPad, I had to install Google Chrome, as it doesn't refresh under Safari very well.  It finally died over the weekend at < 2 years old.  Warrantee is 1 year, but my AMEX card adds another year, so I'm OK.  Yes, you would need to have WiFi coverage at your egg for this to add any value.

    Note that when it worked, it worked well :-)

    My dad and some work buddies all have the DigIQ and love them.  Once I settle the warrantee claim, I'll "downgrade" to that model.

    Good luck.
  • My Egg's new Nest

    My new kitchen is finally done!  Spent a lot of time figuring out how to get the egg to open cleanly with a backsplash, but my mason got creative.  I placed a 30"
     drawer below my egg for my stones, grids, etc, as well as a "trash can" to the right for my fuel.  To the left is a Viking drawer refrigerator, Viking 42" gas grill, Viking burners, cutout (with door) for a future ice machine and kitchen sink with hot/cold water.  I had to install a spot water heater below as I'm too far from my hot water tank to be of any value.

    I used granite as the countertop as I wanted a smooth surface for pizza rollouts and cleanup.  Blue stone on the top and cut stone on the front and sides.


  • 50# of SCD Pork Butt

    My wife has a serious issue with gluten and sugars, but is allowed pure honey.  Therefore, I make my normal spice rub, minus the sugar, and blend it in the food processor with some warmed up honey.  I use a 1-1 ratio of honey to replace the missing sugar.  Very messy, but tastes nearly the same!

    5, ~10-pound pork butts.  Just pulled the first two off, the rest are hovering at 180F.
  • 8 (butts) is too much

    Since we love left-overs, I put 8 butts on the smoke Friday night.  I used a simple, but proven rub, but skipped the brown sugar since my wife can't eat it.  Instead, I basted the butts heavily with melted raw honey.  A huge mess, but the end result was great.  

    Only issue is that with 8 butts on the XL, using the Ceramic Grill works 2-level grid, they have to touch.  I had 5 on the bottom and 3 on top.  I found that the bark was not as good due to restricted circulation.  I mixed all the meat together and everyone loved it, but just not the exact same. 

    I think the magic number is no more than 6 - 4 on the bottom and 2 on the top.

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