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Last Active
  • Re: Cooking on the Egg

    Welcome, D. 

    My answer, neither.  When cooking steaks, I cook direct.  About 400 on the dome.  I never worry about drippings.  There may be a little leftover scent from the previous cook when you fire up the remaining lump coal for your new cook, but I find it burns off in just a few minutes - time for the egg to warm up. 
  • Spatchcock Follow up w/pics

    OK, so I asked for a good recipe for spatchcock turkey and got a couple of ideas.  Looking at those, and a couple other ideas, here's what I went with.  Started with a 11 lb bird from Central Market.  Backbone removed and breastplate broken.  No brining this year. 

    Not sure, but I think I have seen this in an alien movie.

    For rubs, I doubled up.  About 25% of a standard all purpose rub, the remainder with a variation of herbs de Provence.  Both on the skin and under the skin and on the breast meat. 

    Here she is about half way though the cook.  Temp was 320 dome.  No platesetter. 

    Cook time was 90 minutes.   Compare that to between 2 1/2 - 3 hours for traditional oven roasting. 
    Finished product.  I confess that I forgot to snap a photo of the bird being carved, but I was the one doing the carving and we were scrambling to get the food on the table.  Juices were flowing, and the flavoring from the herbs de Provence were spectacular. 

  • Re: My first fatty

    All that work and not a taste?  There oughta be a law!  Looks awesome.
  • Re: My very 1st spatchcock (SBGE)

    Looks great.  If you won't - pass me a thigh.....
  • Re: OT Hockey

    OK, I will admit it has been a while.  But the experience still resonates....
    Not trying to hijack.  Posting in the spirit of stick and puck!

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