Lapsed Egger

Unknown

I quit using my BGE several years ago, and recently decided to fire it up again (after replacing a damper that went to rust). My question.... what are the best cooking temps & time for chicken (parts and whole), whole fish (trout) baby back ribs, steak. Please help refresh my memory. Thanks in advance to all who respond!

Trout Bum

Kevin,
Best whole chicken is the Spatchcocked see by The Naked Whiz (see link below).
http://biggreenegg.com/recipes/newRecipes/poultry0230.htm
For steak try direct at 700-750 degrees with the 3/3/dwell till done method.
Ribs, I like the covered with goop (buttermilk, mustard and rub) overnight method cooked indirect for 2 hours at 250 with apple, hickory and jack chips and then 1 hour at 350-375 and then baste for 15-20 minutes at same temp.
Don't know about whole fish but Gretl's Dejon Bourbon Salmon is tough to beat.
B D

Gfw

<p />Kevin, check out the link, it may help to refresh your memory. [p]Salmon with Dijon Bourbon Glaze? Hard to beat! :~}[p]
[ul][li]Gfw's BBQ[/ul]