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  • egginator,[p]In mexico they use a big copper pot and cook with lard. I used orange juice and cooked it on the stove in a regular pot with good results. You can try it on the egg to get some smoke flavor.[p]Dec
  • RRP,[p]I had a mexican corn dish in Los Angeles last month that you might enjoy. Cut the corn off the cobb, mix with a little mayo, sprinkle with parmesan cheese, and top it off with some chile powder.[p]Dec
  • SMITTYtheSMOKER,[p]I had a great time smitty, thank you. I was able to buy a medium demo after all. [p]Dec
  • Master Mason,[p]Have not tried it on the egg. I boil the meat in orange juice, pull, then fry in lard to crisp it up.[p]Dec
    in Carnitas Comment by Dec March 2006
  • bc,[p]I like to wrap bacon around things myself. In a pinch I use microwave ready bacon by Hormel. There is no fuss or clean-up. There are four pieces to a pack. Just heat half way through and wrap your items accordingly. Also works well fully cook…
  • Steve-O,[p]I say share recipes and give credit when it is due, but receive all the adulations as you were the chef tonight. I agree with you, pork loin is a great treat right off the egg. [p]Dec
  • Brian,[p]Congrats on your successful cook. I remember back when I did my first pulled pork, I to was amazed how good it was. That is the number one reason why the food saver is on my counter top. I could have pulled pork any time without freezer bu…
  • Steve-O and Earl,[p]I started out with chicken thighs bone in and skin on. In regards to the amount of BBQ, soy, and Wooster sauce that is added is just however much you want to add. I usually do about 6-10 shakes of the soy and Wooster in to the ba…
  • CJ,[p]It sounds like you all ready have a good foundation, but once you have the first successful cook on the egg it's all smooth sailing from here. Congats again and happy 4th .[p]Dec
  • Sean,[p]Try using a paper towel, the grip is much better than with bare hands.[p]Beers,[p]Dec[p]
  • SmokeChef,[p]I did some pork shoulders a little different than my usual process. I went to the store and bought four 5 to 6 pounders. I removed the fat caps, then I put the pork into a medium size glad bag and dumped and mixed a rub mixture of garli…
    in Dem Bones Comment by Dec April 2002
  • Eggoholic,[p]Equal parts plain yogurt and tandori paste is an easy way.[p]Dec
  • RhumAndJerk,[p]A crispy corn tortilla smothered with refried beans topped with chorizo is one to try as well. [p]Dec
  • GaryJ,[p]I am thinking of two corn tortillas, beef, onion, and cilantro. I have enjoyed them at hole in the wall Mexican restaurants for years. [p]Dec
  • JJ,[p]Thanks for the information. I was at Home Depot and they tried to sell me caulking. Not good! Fire can be seen through the cracks, so I have stopped using the old clay smoker until repairs are made. I do have two ceramics as back up so I am s…
  • Gail,[p]GFW can be found under visitor profiles. There you will find his email address.[p]Good luck![p]Dec
  • Birdman,[p]You can buy it by the gallon at places like Costco, it will save you cash in the long run.[p]Dec
  • JimW,[p]That's using your noggin. Maybe I should stop being El cheapo and get fancy. I still don't even have a daisy wheel top. I use a small piece of flat wood to control the temps.[p]Dec
  • Tim H. ,[p]I have done quite few pork butts indirect on the small. I place a pie pan (rapped in tinfoil for easy clean up) directly on the main grate. Then I place a smaller grate on top of the pie pan, its very simple and it works. If you would lik…
  • one feral kat,[p]They left out that between 2,4,6,8 and 10 the woman gets her man a beer. [p]lol,[p]Dec
  • Nature Boy,[p]I think someone(Gfw?) replaced his grate with a shower drain. I may look into that. I guess some people also use fans to get the fire going. I almost passed out like the guy on survivor once so I have used a hair drier the last few tim…
  • Daryl,[p]I actually like your setup better than the one I was thinking of doing. It looks like fewer hassles. I am also thinking about upgrading the grate. I can't seem to get high temps and have trouble getting quick starts. I have to blow through …
  • Spin,[p]As of now I just use the feel method. Forehead, well done. Nose, medium. Chin, rare. The downside is it doesn't work well for the larger pieces of meat. [p]Dec
  • Daryl,[p]How about rigging an aluminum pie pan under the grill with some wire. It should get most of the drippings. Maybe an inch or so from the grill would work. I have had some moist coals after loading the small with chicken so I may try this mys…
  • djm5x9,NB,JJ[p]Is it possible that the drippings would extinguish the coals? [p]Dec
  • Spin,[p]How long should 1 1/2 inch stuffed chops be on the grill. I have had trouble with them in the past being too dry.[p]FYI, I do not use a polder.[p]Dec
  • New Bob ,[p]You can also coat with olive oil, add some paprika, fresh ground pepper, ground sea salt, and dill. I sometimes add brown sugar, garlic, and lemon pepper. [p]Dec
  • RhumAndJerk,[p]How about a dirty rice and boudain stuffing. I might try it this week. I imagine I will need to cook the sausage half way then stuff the chops. Saffron chicken tonight, half on ceramic, half in the oven. [p]Cheers,[p]Dec
  • Robster,[p]I hear ya, there are some people you just can't help though. Iv'e tried and tried to get my folks to cook over wood and lump for the last year. Nope, too much fuss they say. I like the fuss. It is a event too me every time I spark up the …
  • Mop,[p]What else but Simple Green.(Ha!)[p] Dec
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