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  • 2nd Cook of the Long Weekend

    Made Asian marinated chicken with an orange roe salsa sticky rice, no pics though :(

    Tonight it was ribs.  Rubbed with mustard, dusted with my own rub.  250 for 2.5 hours, then into a foil pan with a tiny bit of apple juice lining the bottom and glazed with honey (covered) for another 1.5 hours.  30 more minutes, uncovered with glazing of sauce every 10 minutes.  Turned out great but definitely not completion style, they literally fell off the bone.  Wife loved 'em though so I win :D

    Tomorrow it's rib-eye steaks with twice baked potatoes and Sunday it'll be brisket!

  • Red Headed Step Child - Woes of a Medium Owner

    When my wife sent on a scavenger hunt Christmas morning leading me to find my brand new Egg strapped into the front seat of her car like a newborn child, I couldn't have been happier.  I've done some of the best cooks of my life ever since.  But I knew early on that I wanted more space; if I only had the large...

    After all the talk about the Adjustable Rig, I went onto the site only to find it's not available for the medium :(.  After all the talk about the Baking Steel, I checked out the site this morning hoping this would be the solution to creating a mini Italian style pizza oven inside the Egg, only to find it won't fit :(.  I guess I could cut it down to fit, but I hate the thought of hacking up a brand new piece of equipment.

    Had to blow off some steam; it just seems the Medium is limited to accessories, frustrating!  At least I have the option of a Woo and a Wok, can't complain too much, unless the subject of WGWW availability comes up :)

  • Smoke is Rollin'!

    Just threw on a rack of baby back ribs, drizzled with yellow mustard then coated with my own rub.  Hickory chips, Indirect at 250 for now.  Enjoying a Rocky Patel Sungrown as I listen to Cigar Dave :)
  • Father's Day and Bon Apetit Magazine

    Just got the new issue today and as I'm thumbing through I come across a Father's Day Gift article and the number one entry on a solo splash page is the BGE; brought a smile to face :D
  • Re: Reverse sear question

    I just did steaks on Saturday and this was the exact way I did 'em except for the wet drip pan, I just foiled the plate setter; these should turn out great!
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