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ratcheer

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  • Re: New Big Green Egg Owners

    I am also new, I've had my Egg about a month.

    One of my favorites is grilled chicken. It's very simple. Chicken pieces with the bones still in. Pat them dry with paper towels. Dry rub with anything you like - I love chicken with Old Bay. Stabilize the Egg at about 375-400. Then grill the pieces with the lid closed for about 35 minutes, turning them 1 or 3 times. Once is better for the cooking, thrice lets you keep an eye on how it's going and whether there are hot spots that make you need to switch their places. Anyway, it's not rocket science. ;)

    Tim
  • Re: Two tone yardbirds

    Hmmm. Reminds me of one of my favorite bands from back in the day.



    Tim
  • Re: Uses for ash?

    I have a big spot behind my deck where most of the grass has died. I live on top of a mountain ridge where the soil is very poor. So, I am throwing my ashes onto this spot in the hope that it will help to enrich the soil. Yes, it is a feeble attempt, I know.

    Tim
  • Re: Cajun Jambalaya

    I have always made my jambalaya from recipes from Justin Wilson. They do not seem as fancy as Emiril's, but I think they are closer to the land, so to speak. Simple and hardy.

    Tim
  • Re: I have a small butt. Help!

    As Myron Mixon says "any meat not worthy of resting, isn't worth cooking"!  I am a firm believer of resting most of my cooks. 
    I got an accidental lesson in that just this week. I am retired and my wife works, so most weekdays I try to get supper on the table at around 6:15. I was cooking braised pork chops and a couple of things to go with them. At 6 PM, my wife called and she was late getting away from work, I got mad and turned the heat off and left the pan covered.

    When we finally ate about 45 minutes later than I had intended, they were the best pork chops I had ever made.

    Tim
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