Stash or Trash

DynaGreaseball · July 2008

I've ordered a new cast iron grid for my medium, and I'm getting anxious for it to arrive. Once I get it, will the standard grid ever be of use again? Is there ever a reason NOT to use the cast iron one? Do I stash it away, or give it away?

BENTE · July 2008

keep it i go back and forth..... but that is just me.. it is hard to connect the pit probe to my cast iron grate

BoneDaddy's · July 2008

U could it as a frisbee

BENTE · July 2008

if you decide to trash it i will be hapopy to relieve you of it

i can use it on my spider.... plus i can pick it up

DynaGreaseball · July 2008

Hummmm. Give me some time to see if I need it, and if not...it's yours. I already have a frisby. :woohoo: :woohoo:

cast_and_blast · July 2008

Many have said that low and slow works better on the original grids - less sticking.

Scott

Fidel · July 2008

Keep it - you'll use it.

You can do a quick and dirty two-tier set up if you ever need to.

If you give it to TB, I'll just trade him two jars of Bomba for it.

BENTE · July 2008

you know rod when this last bottle gets lower i may just buy you a grate :silly:

Big'un · July 2008

I would keep it. when I do low and slows the cast iron tends to overcook the meat on it and it sticks really bad. I like to use the original or the rig on long cooks.

stike · July 2008

i say, throw it out.

(now. if you thought my answer was stoopid..... ) hahaha

BENTE · July 2008

todd;

do you use the cast iron with your rig?

i have not tried that yet

Rascal · July 2008

Here you go... First off, keep it! Then, adorn it with a fancy bow along with some lights & tinsel and hang it in a window over the holidays! It will last for years and passersby will gather to rejoice and celebrate your love of BBQ!! 8 - )

Sundown · July 2008

Let's consider the question first.

Big'un · July 2008

No. I just remove the whole rig and use cast iron. Got a kitchen pass from Leah yet?

BENTE · July 2008

no we have vacation in charleston this weekend.. so no eggin this weekend.. but i am planning on making pit beef to take with us so we don't have to sell the house to eat down there

stike · July 2008

holy crap. that's my point. notice the archly italicized "answer" in my sentence?

don't tell me you drank a cup of 'stoopid' this morning in steada coffee.

you going to fred's tomorrow so i can pay off on our bet? (btw, i don't think anyone noticed. that, or their petticoats got so tussled they didn't know how to reply...)

Fidel · July 2008

That stuff magically disappears.

My wife denies eating it, but I think I know better.

BENTE · July 2008

i thought i had a line on being able to buy it but the guy called me back and said he can only buy it through canada... i said well heck i can do that :P

Unknown · July 2008

you will rarely use it but you can put it on the cast iron so the grids are at right angles and it will keep shrimp and asparagus etc from falling thru the grid.. also set it up on smoke rocks or frire brick and double your cooking space.

BigT · July 2008

Get some stainless allthread and nuts / washers, and build yourself a raised grid...

hth

Big T

Big'un · July 2008

I hope yall ahve a great weekend. How big is my bedroom? :woohoo:

Jersey Doug · July 2008

I use both a porcelain and a cast iron grate in the Large and in the Small too, for that matter. I think the porcelain works better for longer cooks like the baby backs I did yesterday*. Also, if I don't center the cast iron grate exactly right on top of the Adjustable Rig in the Large it makes a nasty crunching noise when I close the lid. The porcelain grate easily pushes out of the way.

* The baby back experiments continue. This time I removed the membrane, gave them a generous application of Dizzy Dust and cooked them indirect at 300º for 2-1/2 hours, turning them once. Then I brushed them with Sweet Baby Ray's and let them go for another 15 minutes, still at 300º. I took them off the Egg and covered them with foil for 15 minutes before I cut them up and served them. They were the best I've done so far.

BENTE · July 2008

i have always done the car wash mike methoud::

Pork, Baby Back, Car Wash Mike

As done at 2006 Eggtoberfest! Let me start by saying that this technique is not new or original. There are many like it, so don't think I have this special process.I also cook over 100 slabs of baby backs a year for friends, family and myself. It takes time and patience. Don't give up. I truly baby, my baby backs.

Ingredients
baby backs
Dizzy Dust Original
Cherry or Apple Wood Chunks
apple juice
apple cider vinegar (blended with water for 5% acidity)

Procedure
1 I use baby backs exclusively.
2 Remove the membrane, rub bone side with Dizzy Dust Original.
3 Turn the ribs over, apply mustard, rubbing it in, then apply Dizzy Pig Original covering every part of the ribs. I don't rub in.
4 I like the ribs to set in a covered dish in the fridge for 4-5 hours before cooking.
5 Get the egg up to 275. Put the Plate Setter in with Cherry or Apple Wood Chunks. About 3 nice size ones. Near the middle of the fire where they can start smoking but not all at once.
6 Use a large drip pan inside the Plate Setter with foil. The pan I use had the corners bent in to fit.
7 The egg will drop in temp. That is okay. Open both vents. Get egg stabilized at 215-225. I like to spritz with 50/50 apple juice - apple cider vinegar (blended with water for 5% acidity) every hour or 45 minutes. Lightly.
8 Make sure no ribs are hanging over the plate setter. I cut them off and put them on top of the rib rack. These smaller pieces will cook quicker and give you a chance to sample what you are cooking.
9 I rotate ribs to make sure they are cooking evenly and always make sure there is plenty of air flow between each slab.
10 After 3 ½ hours if the temp is not up to 275 go ahead and open the vents a little.
11 After 4 ½ hours start really paying attention not to over cook. I hold a slab in my hands, if it folds in half easily they are ready to sauce.
12 I pull off all the ribs. Coat with Blues Hog (make sure it has been refridgerated). Put the ribs back on bone side down so the sauce can stick to the ribs. Leave on for 20+/- minutes. Pull off, slice and enjoy.

Recipe Type
Main Dish, Meat

Cooking Tips
That would be correct Terry. I really start with a dome temp of 210-225. After 3 hours bump up to 250. The last 1/2 hour 275. Close vents, sauce and return. No they aren't complete. Just general ideas. When misting, the temp will eventually get to 250. Then 275. No I don't tell many people. The reason why, they will screw the last part up. It is look and feel. I have cooked so many ribs.

Recipe Source
Author: CarWashMike (Mike McKernan)

Source: BGE Eggtoberfest '06, Car Wash Mike, 10/21/06

here is a slide show just click on it

BENTE · July 2008

big enough for you!!!!

East Cobb Eggy · July 2008

Personally, I still use my porcelain grid despite my love for the CI.

Whenever, I am looking to cook something without a lot of char I use the porcelain grid. This could be wings or shrimp, etc.

Otherwise, I use the CI.

Greg

WileECoyote · July 2008

I would keep the extra grid. You can switch or use it to make something as the other eggers suggested. Doesn't take up much room to store either.

I have a similar question about an old metal dome band from my large egg. It is the kind with the locking lever in the back and no spring assist mechanism. I replaced it with the spring band but was wondering if I should save the old band?

BENTE · July 2008

now that i would toss

just my $.02

East Cobb Eggy · July 2008

Yeah, I would agree.

Greg

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