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  • I agree, just because you can doesn't mean you should! I do (4) butt cooks all the time and never had the last one come off any longer than 16-18 hours. I really on the internal temp as a good guideline, but the true test is the fork spin. and that …
  • Paul, your right about venison not having much fat at all, so you have to be willing to eat it not cooked more than medium, more to the medium rare side is better. For meat lovers wanting it on the well side I would look for something elese to serve…
    in Venison Comment by GWW January 2003
  • clarky, A nice fresh stripper wont need much, you could marinade it in a little italian dressing for about an hour. Place it on a small foil lined baking sheet sprinkle with some of your favorite seasoning...cook indirect at *350-*400 dome temp for…
  • Nature Boy, I'm with you ever since cooked some wild salmon I just keep walking by the farm raised tastless stuff! You folks in the Pacific Northwest are truly spoiled![p]Greg
    in Coho report Comment by GWW June 2001
  • Alrighty, I use a BGE grill extender suspended on the low side with a drip pan for my indirect cooks. Now after discovering that there are times when the dome temp and the actual temp on the grate level varies up to 40* lower, I started using on som…
  • Oh yea, cooked it indirect. Crock pot is a good idea for the dry ones, but I must perfect this cook. Think this is where my obsession takes over!
  • bdavidson, Invest in the NU-701 thermometer, and rest easy with the low temp alarm setting! worked awesome for me last week![p]Greg
  • The better scenario is me sitting their instead of looking at a picture! nice.[p]greg
  • My collection of probes just keeps no more post's are allowed about cool new thermometers!
  • Schweeeeeeeeeet!!! It's so good!
  • Jethro, My experience has been around 14-16 hours for a butt that size, Now I also finish my cook at 190*, pesonally that temp always works for me and have'nt seen an advantage for the extra 10* degrees and lets me eat that much sooner! Rub that ba…
    in Butt Question Comment by GWW May 2001
  • shiek, Must be Salmon week, I too picked up a "wild" northwest filet the other night. Did the same glaze using 1/2 honey mustard 1/2 hot dijon. Awesome! much different taste than farm raised Atlantic salmon....hurt the wallet a little too! [p]Ribey…
  • Well I have plenty of room to strap it into the rig, a nice foam bed will do it right! Breaking it down is easy enough, just cant leave home without it! If i had a mini sure it would fit nicely inside the year. Let me know on the lump,…
  • A solid foam casket sounds ideal. Wanna make sure it has a nice ride, not a good way to start a vacation glueing humpty back together again![p]Thanks, Greg
  • Did one just about the same size over the Christmas holidays, tortured myself on how to cook it! Settled on a light coating of olive oil, salt, pepper and not much else. Placed on a V rack in a drip pan with a dome temp steady at 350* for about 20 m…
  • So you just pile it up high? I have always laid mine out like bacon in a pan, but throwing a big load on looks like fun..and faster!
  • Painter,
  • I'm just hoping I din't imagine my wife telling me to buy the 2nd egg!, guess I could tell her she's just seeing double.
  • What's the deal with GFW's pile method for cooking jerky? Guess just like it sounds, pile it high! you need to stir the pot every now and again?
  • Where is Cat's marinade?
  • hounddog, I did a flank steak the other day for fajitas using the receipe out of smoke and spice, think it's a kinda the same cut of meat...or at least the same shape! Cooked at a dome temp of 250* indirect for 1 hour, came out perfect medium rare.…
  • char buddy, Could you pick me up oh 7 dozen of those rolls for me?..Just ship them on down to DC ... throwing a big ol party in February! Did the butt have a good nights sleep? greg
  • char buddy , No pressure...hope you get to watch the game! I get to go over and let someone else host the party, but think I wont walk in empty handed...(well besides beer!) ..Wings sound really good. I looked on the receipe page and was wondering …
  • Dutchtrt, Tell him not to feel so bad, by eyebrows are just growing back in! Back draft really works if you dont burp first![p]greg
  • Wise One, Good report, I just received my spiedie marinade in the mail yesterday! Cant wait to give it a run, it looks like the marinade is fairly oily was yours? And needs be shaken by a paint shaker machine to get it mixed up well!
  • maddawg,[p]I would just stay with the basic receipe and let it ride on the egg! After 16 hours you should be getting close! and if need be just bump up the temp a little and finish it up. I posted a question a few days ago about the what the finish …
    in boston butt Comment by GWW January 2001
  • Tim M, Just make sure you burp your egg before you open it to remove your steaks!....forgot last night...ooops..singed everything up to my eyebrows! cool looking fireball!
    in Dwelling Comment by GWW January 2001
  • Nature Boy, Phew...didn't think my taste buds have been lying to me all this time!..that extra 15* sometimes would require way to much patience when people are standing around drooling! .. think I will let the next one go to 200*, just to check..[p…
  • Roger, Sorry no photos, lets see, Has the offset fire box that's maybe 15" in diameter, main cooking chamber is about 18" diameter and 36" long, with a smoke stack on the far end. The fire box was big enough that I used to burn whole split hickory …
  • Mike B,[p]I have a metal Oak Joe, I'll sell you for cheap! Q'ing with the offset box just required to much attention, fun with a group tending the fire, kicking back drinking a few beers. I was driven to the egg for my love of pulled pork and little…
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