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  • I own a Kitchen Aid model recommended by our very own ChefRD. I've had it for over three years. It does everything I've asked it to do and I probably use it at least three times a week. I grate parmesan at least once a week and that's a pretty vi…
  • Yes, the 13½ quart round dutch oven will fit with plenty of room to spare. Happy Thanksgiving, everyone![p]Jim
  • Most, if not all, corned beef is made from brisket. Brisket is the raw cut before corned beef is brined. You should be able to find brisket flats fairly easily in most areas. Whole packer cut briskets (usually 8-14 lb.) may be a little more diffi…
  • I'm glad you included a pic so no one got the wrong impression of "Cockzilla"!!!! [p]All the best, Jim[p]P.S. Dialed your number a couple o' times, but you weren't there. I'll hook up with ya' soon!!!
  • Congrats, Bobby!!!![p]
  • That's not working for me, either. Anyone else having a problem seeing this?[p]Jim
  • Pesto, pesto and more pesto!!!!
  • Glad to hear you liked it. It has become one of our favorites.
  • If I'm not mistaken, this is an upper blade roast from which you can cut flat iron steaks. You can cut it crosswise into ¼" slices, maybe a little thicker. There will be a strip of connective tissue between two very nice little steaks. The connec…
  • I think what you want is JJ's original method. The man is gone, but his method lives on. It produces some of the best ribs, but it takes near constant attention and grid space limits the amount you can cook, unless you use multiple grids, which de…
    in Rib Experts Comment by JSlot May 2007
  • 97.235% of the people who buy a medium either end up trading up to a large or adding a large and/or a small. OK, that's an estimate, but you get the idea. There are several medium owners that post regularly and I'm sure they will weigh in here. Yo…
  • Thanks for the info, RP. I look forward to meetin' ya'.
  • After re-reading your post, I realized I didn't answer part of your question. I have never tried to boil the rice on the Egg. I do that on a fish cooker burner when we are "on location" or on the stove at home, then move the pot to the Egg.[p]Jim
  • Bring to a boil uncovered, then remove from heat, cover and place in oven or Egg. The higher temp in the Egg keeps the cook time about the same. You can always adjust the time to give you the texture you prefer. These times produce a moist, light…
  • The tri tip looks great, Artie. Did you pick up the Maurice's Carolina Gold in SC? It's good stuff.[p]All the best, Jim
  • I'll be back one day, Wess. LOL. I was hoping it would be this year, but my wife has a conference in Myrtle Beach that I had already obligated myself to attend. There's no way I'm missin' Atlanta this year, so I hope to see you there, if not befo…
  • I have to second Wess' suggestion. I used a melon baller until I got this tool as a gift from my lovely wife. It is, by far, the best tool I have found for the job.[p]All the best, Jim
  • My 1st Egg's birthday is today. He's getting a real nice 4-bone standing rib roast dusted with some DP Raising The Steaks rub, too. Lucky devil!!![p]All the best, Jim
  • Is that a Clumber Spaniel? Beautiful dog!!![p]Jim
    in EggPets Comment by JSlot February 2007
  • I do quite a few whole shoulders throughout the year. Cooking times are about the same as a full load of butts. 14-18# shoulders generally run 16-18 hours, some more, some less, but that should put you in the ballpark.[p]Jim
  • Put on a grill wok full of ABT's and remove daisy wheel top to increase temperature from 300° to ~400°. Go inside to prep tuna. Get sidetracked doing something else for 30 minutes or so. Remember the ABT's on the Egg with daisy wheel removed. Go…
  • That's the politically correct term for an hors d'ouvres that is affectionately called an Atomic Buffalo Turd. It's a stuffed jalapeno pepper wrapped with bacon. Most folks around here cut 'em in half lengthwise, seed 'em and stuff 'em with cream …
  • The answers below are correct for pulled pork. However, if you just want roasted pork, cook at 325°-350° indirect until you reach an internal temp of 160°-170° depending on how done you like it. I'd pull it sooner rather than later. Let it rest a…
  • 100-125 wing sections and 200 ABT's should put you in the ballpark. At our place, ABT's seem to disappear regardless of the ration of food to guests. [p]Good luck, Jim
  • Congrats to everyone on their fine showing last season. I hope to see more of you guys out there on the circuit this year!![p]Jim
  • My brother and sister-in-law are coming over from Atlanta this weekend. Pistachio and sesame encrusted tuna will be on the menu Saturday night. I'll try and remember to get some pics.[p]Jim
  • If you are overly concerned about the breast and thigh meat being done at different times, or if you want to cook indirect, but at a higher temp, just quarter the chicken. That way you can take the breasts off when they are done. Just an additiona…
  • Howdy, Jason. Hope all is well up in Greenville this morning. Looks like you might have some ice. We are getting some here in the lowcountry, as well. As for the chicken, the whole bird stays moist. IMHO, the key is to keep the temp down below …
  • Good to see you back posting regularly. Give Sue a hug for me and I hope to see you guys soon![p]Jim
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