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Last Active
  • Re: Cold weather use of an Big Green Egg

    I cooked pizzas in below zero temps a few weeks ago in Alaska. Fried my gasket at roughly 950° but was easy to maintain 650°. Have done many slow & low overnights in both cold and >50 mph winds and held dome temps of 235° with no problem. This was the main reason for my purchase.
  • Re: Plate Setter just broke in half

    etherdome said:
    i did a warranty claim and then put mine back together with JB Weld. now i have two....
    which flavor of JB Weld did you use???
  • Are meatloaf posts boring???

    I mean, it's meatloaf. But boy, is it good. And you've gotta be pretty challenged to mess it up.  380ish to 160°IT. 2:1 beef:lamb, onion (lazily diced), eggs, bread crumbs, s&p, and homemade BBQ sauce. I'm full. 
  • Re: Reverse seared tri tip... My interpretation of Santa Maria style!

    damn that's invoking a Pavlovian response and I just ate. 
  • Re: Turbo Ribs Question

    SGH said:
    @hoofaloos ;
    You can turbo spares with great results. Without getting to long winded, I would like to share a couple of things that I have noticed when turboing spares. Due to their size difference and more connective tissue, they don't lend themselves as well to as high of temps as BB's. I have ran BB's as high as 425 with great luck. However spares turn out better when limited to about 325. Not saying that they won't be good if you cook them higher than 325, but their exterior will usually be tighter than what you want. Also I'm speaking of cooking them on the BGE. Their proximity to the ceramics makes it harder to cook them at super high temps. If you were cooking on a large vertical or horizontal pit with plenty of space between the ribs and cooking chamber walls, then you could certainly push the temp higher. I have ran them at 375 on my vertical with stellar results. However when I try it in the BGE, I always end up with scorched ends and over tightening of the exterior. As such, I now limit them to 325 when using my large BGE. Depending on their size and how well you maintain temp during the cook, spares usually take around 2 hours and 15 minutes at 325. Give or take a little either way depending on their size and temp control. It's just my opinion and preference, but I prefer to cook spares between 265-285. Especially if time is not a concern. If time is a factor, I have no qualm with blasting them out at 325. But to each their own my friend. 
    good info.  no wind is long winded coming from you
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