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Last Active
  • Re: The 6 most important barbecue sauce styles in the country

    All store bought BBQ sauces have 9 different ingredients in them that are there... To increase shelf life. I suggest you learn to make your own. Here's how to do it...
  • Re: chicken thigh help!!!

    Daffy... I cook bone in, skin on, thighs often. I cook with direct heat, no platesetter. I put my grid on top of the fire ring, dome temp 400. I start the cook skin down to get the skin to crisp as much as possible. It takes about 40 minutes total so I leave the skin down for the first 25 minutes. Then I turn them and start basting them with my magic sauce. Here is my recipe for chicken thighs. I got it originally to cook pork chops and it was so good on pork chops i figured why not on chicken thighs? With the pork chops I use the dipping sauce too. I don't bother with the dipping sauce with the thighs. I recommend that you cook your thighs to 185 degrees. They peel off the bone easier that way. Breasts are done at 160 but the thighs are dark meat and need to be cooked longer.
  • Re: Trying to perfect my pizza dough

    r270ba said:
    HogHeaven said:
    r270ba... You are using his Napoletana recipe. I use his Neopolitan recipe. They a very similar. Have you learned to shape it on the back of you hand like he does yet? Gravity is a beautiful thing when you shape dough.
    Yes... The video on of him shaping the dough teaches you how to do it. It is better than a rolling pin.
    @hogheaven no I have not even tried it yet.  I am always tempted but we typically do pizzas when we have guests over.  I always like to get the 'looking like a fool' out of me in front of just the wife and kids.  Tried to talk her into pizza tonight but she wasn't feeling it.  

    Do you have a reference to how it is done?  Didn't know if he did it on the website you listed or not.  I should take a video when I try to do it to post :))

  • Re: Newbie Needs Steak Cooking Tips!

    Hmmm... It depends on which cast iron grate you bought. If it is 18" in diameter it's not going to help with steaks much. If... It's the I13" cast iron grate that fits the medium BGE then... You are in business. If you try to cook your steaks at the top of the fire ring level, it won't come out looking very good because... You're baking them at that level. You will get a really good steak that you can cook to any temp you want. 130,135, 140 pick your desired done ness you can have it. But... If you want to get Steakhouse quality steaks that are a beautiful dark mahogany color on the surface and pink, bumper to bumper in the middle, on your BGE... You have to get the meat down closer to the direct heat for a few minutes during the cook. If you do that at the start of the cook, it called the T-Rex method. If you do that at the end of the cook, it called the Reverse Sear method. Most Egger's are one or the other and they argue like cats and dogs as to which one is correct. I'm a Reverse Sear guy! Why... Because when you are cooking with a device that heats up very quickly and is very, very slow to cool off, building that roaring enferno of a fire makes no sense to me. Waiting a half hour to cool the Egg off just makes no sense to me. If you bake it first and then open lid and your bottom vent wide open it will heat up very quickly. Anyway if you got the 18" cast iron grate not good. If you got the 13" CI grate good for you. However to use that down low you need to buy a spider. It is a device that has three legs that can be set on your fire ring either up or down. Then you set your 13" CI grate on it so that you can cook very close to your red hot lump. That's how you get that tasty seared finish to your steaks. Go to they have the spiders. I 1/4" steaks on a LBGE. This is what I do... I fill my fire box so the lump is 2" below the top. I light the fire and then I put the BGE GX grill extender right on top of the fire box. It is a 13 1/2" grid, so you don't need a spider. It costs the same as the spider does... About $25. Then I put my 18" grid on top of my fire ring. You don't need your platesetter for this cook. Stabilized your dome temp at 350 degrees. Put your meat on and close the lid.when the meat is at 85/90 degrees, open the lid and turn the meat over to cook the other side, close the lid. When the meat is at 110 degrees open the lid, tkae the meat off and put it on a plate. Remove the 18" grid from the fire ring, open the bottom vent wide open. You want your fire to get red hot. You lid will be open for the rest of the cook. Place the meat on the lower grid... Now you are searing the meat 2" from the hot fire and that is going to give you the crust you want, that dark mahogany color, not black. 3 or 4 minutes per side and you're done! Once you transfer the meat from the top grill to the bottom grill you want to take your meat thermometer out of it and just use your thermapen. Hopefully you already have those and know what I'm talking about. If you don't ask me. Anyway... There you have it, all that I've learned while Egging. Oh... 1 last thing. Day one... Don't cook anything. Just fire that baby up and learn how to control the temps. Here is a good exercise to do that. Get you meat thermometer, cut a potato in half and stick through it so you can rest it on your grid. Then take the Egg up to 225 degrees and hold it there for an hour. Then move up to 325 degrees and hold it for an hour and so on. Then once you have that figured out... You are ready to cook. Happy Egging!
  • Re: Newbies Ask for Advise

    HogHeaven said:
    Yes on thermapen. But... I think a temp thermometer that measures your actual cooking temp at the cooking level is more important for cooking your meat properly. The Dome temp and the actual cooking temp are not anywhere near the same. At the start if a cook if your dome temp gauge says it is 350 degrees the actual cooking temp at the felt level will about
    Respectfully disagree here.  Of the two, the internal temp of the meat matters much more than the temperature of the cooking chamber.  Even if they are 25 degrees just doesn't matter that much if a piece of chicken cooked at 350 or long as it made it to 160 internal ;)

    That being said...just go ahead and get the thermapen and the maverick and case closed! 

    I personally don't know a cook on the planet that would be comfortable cooking when he has no clue what temp his food is actually cooking at. The thermapen and the Maverick have 2 completely different uses. You can't use the thermapen to do what the Maverick does. As a cook... If I could only have 1, I'd take the Maverick. Thank Gawd that is not the case.
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