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  • RhumAndJerk,[p]Inspired by KennyG I am doing chili on the egg for the first time. Instead oif some light mexican brew I put in a dark homebrew knockoff of Cuzco. It has a hint of chocolate in it. :-)[p]Fritz
  • Larry,[p]You got that grid sitting on a pie pan/drip pan or a ring to elevate the chops?[p]Fritz
  • Hi,[p]We have cooked a smaill 12-pound turkey in the small. I have also done an 8# pork butt, and a brisket.[p]Hope this helps.[p]Fritz
  • TNW,[p]What kind of steak did you use and what were the times and thickness?[p]Did you lose much of it?[p]Fritz
  • Fireball,[p]If my memory is correct we bought them at Target. They were right there in the cookware department. They are sold two to a pack, perfect for the mini. I am sorry I cannot remember the name of the manufacturer, we bought them a couple of …
  • MikeO,[p]That is just what I did. I checked and it appears they have a wonderful site and product.[p]We may make some stove-top paella tonight.[p]Fritz
    in Paella Comment by Fritz May 2001
  • MikeO,[p]Great information Mike. How much bigger is the 16 inch pan than your BGE? Do you think the 14 inch pan would work? Or would only the 13 inch?[p]Fritz
    in Paella Comment by Fritz May 2001
  • Spin,[p]You have to be kidding. You have really done pizza on a mini? I might have to try this tonight. We have a couple of small pizza stones that just might work in the mini.[p]Fritz
  • Cornfed,[p]I gotta ask. With all this great food and beer before the game and the gaotrades for after, what do you eat or drink INSIDE the stadium? Anything? Do you smuggle food/drink in? Or do you spend another $20 on crappy beer and dogs?[p]Just …
  • E.B.,[p]Spin is right. Cat's Baby Back recipe is one for the ages.[p]Fritz
  • RhumAndJerk,[p]Well, we are not doing shanks, but a shoulder roast. (I waited too late to find shanks around here.) I think I will do it at 300* with a drip pan, kinda like a leg of lamb. What do you think?[p]Fritz
  • RhumAndJerk,[p]I know you cube meat for your tandoor cooking, but the first (and only) time I have eaten tandoori chicken in an Indian restaurant it was done bone in. It might have even been a half a chicken.[p]That is why doing a lamb shank tandoor…
  • Char-Woody,[p]We froze our brisket too before slicing. Much easier. Though next time I may ask the buther to slice it for me if he will. That way the slices will be a bit more even and thinner, thus speeding the cooking time.[p]Fritz
  • Spin,[p]Sounds good. We like our steaks rare, but like you we prefer the simple combo of salt and pepper, thouogh I add some garlic because my Mom did.[p]Fritz
  • Sippi,[p]I have done this with both habaneros and jalapenos. I smoke 'em at close to 200 degrees until cirspiy, then blend as mentioned. I am almost out of chipotle powder, so I can't wait until the growing season starts.[p]:-)[p]Fritz
  • Charly,[p]As Spin said, a pie pan will work fine. And so will any smaller pan that fits the small BGE.[p]Fritz
  • Nature Boy,[p]Only someone from Tampa can call 'em "Suckaneers." :-)[p]I will be watching the game with a self-described "Pimpskins" fan.[p]Fritz
  • J Appledog,[p]We saw the Harvest Moon last night in Louisville. Beautiful.[p]Fritz
  • Tim M,[p]I get VERY high temps, above 800* in both the small and mini. In the small I am using an expanded metal grate. That works wonders for getting a high temp. The mini just seems to climb up there when one uses large lump.[p]Fritz
  • Nature Boy,[p]I would say Jamaican Jolt. I loved the spice.[p]Fritz
    in Ribs x 3 Comment by Fritz September 2000
  • Nature Boy,[p]Jerked Jerky? Do tell. I imagine you used a marinade on the meat and then smoked lo/slo for a while.[p]The great outdoors is wonderful. We may go camping this weekend. Looking at a couple of KY State Parks around here.[p]Fritz
  • Gord,[p]Ribeye steak.[p]Fritz
  • one feral kat,[p]Get some "expanded metal" and cut it so it fits the bottom, like the regular grate does. You dont need the legs shown in YB's photos. I have an expanded metal one in my small. It has been there for about a year and works just fine.[…
  • Doug,[p]I did this last year. In fact doing this was what helped me find the forum![p]What I did was to smoke them at about 200* until they were brittle. Then I ground them into a powder. As I remember, this took close to 12 hours.[p]Fritz
  • in Mini Butt Comment by Fritz August 2000
  • in Mini Butt Comment by Fritz August 2000
  • J Appledog,[p]I see Gordan took care of it.[p]It's a marvelous book. In my humble opinion, a wonderful BGE companion.[p]Fritz
  • Stuart,[p]I plan on making a second grid out of "expanded metal" and use one 8 inch pie pan fora drip pan and another with the bottom cut out to raise the porcelin grid away from the coals. I will always cook in the BGE grid first and use the expan…
  • Wow! We packed the mini with 2#s of salmon steaks tonight. These were put on after the dome temp read 550*. We seared them for three minutes on each side and then let them dwell for another 6 minutes.[p]When they were put in the dome temp dropped to…
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