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Last Active
  • Re: Tandoori Chicken

    A middle eastern restaurant in phoenix called khyber halal.   best chicken i ever had.   I am addicted to the stuff.   It is slightly spicy, skewered and pink under the surface.    I probably eat lunch there two, three time a week.   It is the best.  
  • Re: What is EggNation making for Indepedence Day? July 4 is a GREAT time to celebrate.

    @CheeseheadinAZ: i cant believe how cool it was this AM.  At 10 am it was 81 outside per my cars display.   Sunroof open, windows down and dreaming about what i would be making for July 4.   pizza party is off as the boss wants me to make that for her sisters 40th birthday next week...which is fine

    A few tecate lights in the pool and burgers and chix breasts on grill tomorrow for my sons 12th birthday party and we will be good

    Sunday it is to sister in laws for a pool party and her hubby got a bge about 8 mos ago.  He is pretty good at it

    Liking that smoke controller up top on your bge.  I got so many extra cast iron daisy wheels it is crazy!
  • Father's Day cook. what is Egg Nation doing?

    I picked up a prime wet aged T bone this AM from French's Meat Shoppe in Scottsdale (dont be fooled by the name...these guys are legit and are good midwestern rooted people) ...its not a snobbatorium but a small storefront that is old, clean and super functional.    $19 per lb for prime wet aged t bone that they cut to order.   Gorgeous piece of meat. I am ordering srf tomahawks later this summer for a special occasion as well but Frenchs is a go to spot when you want to get it the same day.....  This is where i get casings for sausage, briskets sometimes, and at times i have them grind up large quans of pork shoulder for me.   

    Thinking surf n turf tomorrow nite....
  • Re: First time doing a Brisket and first time using a Flame Boss 200 Help Please -have a large green egg

    I originally was intimidated by whole packers and only started with flats.   My first one was awfully awful.  My next was marginally acceptable.   Then i began to get the hang of it.

    You will do fine, but i always go 210 in the dome, drip pan and 1.5 hr per lb?  If you have trouble getting meat temp to around 200, it is not a bad idea to crank heat up to 250-275.   I dont know how this precisely affects cooking time but if you have probe thermo that can be left in and monitor meat temp externally, thats always a good thing

    Honestly on a bge, low and slow brisket is difficult to screw up

    My first ever brisket attempts were bad, but they werent on a bge!
  • Re: Just bought my 1st brisket

    dougcrann said:
    Don't worry about internal  temperature...  you are after "probe tender"
    Doug is on the money here.  Go by feel.  When the meat feels like it is breaking down then it is done....
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