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David B.


David B.
Last Active


  • Bob,[p]About 30 minutes at 350 - 375 (it jumped a little). Direct, other than the lemon slices. No wood.[p]David B.
  • BierMugg,[p]I believe what you are seeing is the lower part of the shoulder, the upper part being the "butt". I can find hams a lot easier than butts, and usually cheaper, so I use them for pulled pork almost as often as butts. They taste a little…
  • Mort,[p]The egg is great for roasting veggies, and anything else you do with them after will get a little fire roasted taste. I wouldn't use anything for smoke, maaaybe just a little bit of grape vines if you have them.[p]I have a garden with my br…
  • doug, Whereabouts in CT are you? I live in Waterford (near New London). Many of the BGE users seem to be from the south, west or midwest. Not too many northeast users, but I'll tell you, most yankees don't know what they're missing. I've played…
  • Ellen aka Gormay,[p]Cole Slaw would be okay, but try this southern style slaw:[p][p]it doesn't use mayonaise, but rather a vinegar dressing, I have added a few chopped up habaneros to good review…
  • BB,[p]I quickly became sold on the eggs ability to handle overnighters without my intervention. As a matter of fact, this overnighter was the coldest outdoor temp yet, and the egg was a champ! My first overnighter, I got up twice to check the fire…
  • Char-Woody, It's a pretty small shoulder, only 10 lbs. It actually goes all the way to the back, so it's a little of everything. I wanted to try direct because it's still got the skin on, and it would be like a mini pig roast right inside my egg.…
  • Spin, Thanks for your help (and everyone elses). You are correct, a near miss is good eatin'. I would never have believed that a medium well filet could be that juicy! Thanks, BGE![p]David B.
  • Charla,[p]If it were me, I'd go without the brine. A fresh herb rub, maybe some rosemary and garlic along with salt and pepper. Temp sounds good, I'd go with very little smoke. A loin is a more "delicate" flavor than a butt. If you can get 'em, …
  • MikeO,[p]Thanks for the recommendations, I will check out both books.[p]David B.
  • Char-Woody,[p]Thanks for the kind words. I see that most do not feel that stirring during a cook, even a long one, should be necessary. Maybe it's just from my experience using an upright water smoker (a MUCH more difficult process) that I felt it…
  • Tim M, I thought those recipes looked a little "off", based on my own previous experience with other grills and smokers. I checked off moderately helpful when I returned the warranty card. I got that warranty card done right away, it was the only…
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