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Kevin D

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  • djm5x9,[p]That looks awesome. Do you do them direct at 350° or so?[p]Kevin
  • New Egg Lover in Memphis,[p]The picnic shoulder is my favorite cook. It is awesome for pulled pork. In my area, the availibility of fresh picnic shoulders is much better than pork (boston) butts. I cook them the same way. An 8 pounder is typical…
  • slicktop,[p]I cook sausages at the same temp for about 1/2 hour. If you have any doubt about doneness, use an instant thermometer for check for Stogie's recommended 155°.[p]Kevin
  • ravnhaus,[p]I love your shows. Keep 'em coming.[p]Kevin
  • D2 in LV,[p]My most recent beer butt chicken was my best. I cooked it at 450° for an hour on a large BGE. The skin was very crispy, and the bird was not overdone. I have done many beer butt chickens and have yet to overcook one. When you see …

  • Just reading my post and I did not make clear the following: What I wanted to replicate was the crispy skin of the higher temp cook without drying out the meat. I did. From now on, all beer butt cooks will be at 450° minimum.[p]Kevin
  • homey,[p]I have found that the easiest way to lower a stubborn temp is to add more lump. I use this method when I am doing dinner at 350°, and then want to get the temp back down so that I can throw on a butt for the following night.[p]Kevin
  • kjed,[p]Check out TNW's recipe. It is incredible. Thanks for the posting on Home & Hearth. I'll be sure to stop by when I'm in the area.[p]Kevin [ul][li]Naked Whiz Spatchcock Chicken[/ul]
  • JimW,[p]You just need to put a title in the Link Title line and the link will show up. (fingers crossed)[p]Kevin [ul][li]This way to the Pork[/ul]
  • Marv,[p]You need to put a title in the Link Title line, then you will be all set.[p]Kevin
  • MikeO,[p]No boiling. I'll give that a try. As you can see mine came out quite puffy.[p]Kevin
    in Pretzels Comment by Kevin D January 2002
  • Tim M,[p]425. I guess it depends on the size of the pretzels. I don't want the bottom to get too crusty. This was the first time doing pretzels on the egg, so I have to play around with it more.[p]Kevin
    in Pretzels Comment by Kevin D January 2002
  • Frozen Chosen,[p]I installed the Google Toolbar on my PC. It is always on the screen. When you type in a search topic you have the option of searching the web or searching the site that you are currently visiting. I use the toolbar to do all my B…
  • David J,[p]I agree with Tim M. that a temp of 600-650 is plenty for a steak. Last night I got the egg stabilized at 300 for about half an hour while I waited for the non-steak portion of dinner to get ready. When it was time to cook the steaks, I…
  • alt,[p]The "the 12% solution stuff" will make it taste more like ham than a regular unprocessed butt. It's a matter of taste. Wifey likes the hammy taste, I like the pig roast taste of the "unprocessed". Enjoy![p]Kevin
  • Nature Boy,[p]Sounds great. I just put a picnic roast on for tomorrow night. Sunday will be cornish game hens. Looks like JJ's recipe/method is a good one. TGIF and happy eggin'.[p]Kevin
  • I found this site to explain the "what". I'll have to look for local availability.[p] [ul][li]ribs[/ul]
  • Smokey,[p]I've never heard of St. Louis style ribs. Is there another name for them? Are they typically found in grocery stores? Or are they a butcher item? Thanks.[p]Kevin
  • Wardster,[p]Check out TNW's directions. It's great every time. My only change is that I do it at 300* and I do not raise the grid.[p]Kevin [ul][li]Naked Whiz Spatchcock Chicken[/ul]
  • Nature Boy,[p]I wanna be like you![p]Kevin D.
  • Amc,[p]I also don't care for too much of a smokey flavor in my turkey during the initial meal. However, I think the leftovers are much better with the smokey flavor. Since the intitial meal/leftover ratio is about 20%/80% I'll take the egged turke…
    in Turkey Comment by Kevin D November 2001
  • BBQfan1,[p]The book can be had for $24.50 at Amazon.com, and under $20 at other sites. Probably a good investment.
  • JBC,[p]You do have a boston butt. I copied and pasted the following from a web page:[p]JUST SO YOU KNOW Boston butt = Boston roast = pork butt roast = pork shoulder Boston butt = Boston-style shoulder = Boston shoulder = Boston-style butt = fresh…
  • WudEyeDoo,[p]What type of setup are you planning for the egg? Platesetter and stone? Two stones? Bricks and stone? Most important, I have found, is to get the setup on the egg fairly soon (when eggy is 300* or so) and let all that mass rise in t…
  • sean ,[p]I dry the back with a paper towel, use a knife to start peeling where the membrane is thickest, and then grip it with the paper towel and slowly peel it off. This almost always works for me.[p]Kevin
  • davidm,[p]I used the platesetter for my additional ceramic mass. Stupid me, though. It's the second time I have forgotten to put a drip pan on the plate setter. I'll have to clean that up this a.m. I'm sure I'll get it right the next time...or t…
  • Dr. Seuss,[p]I like the marinade idea. I'll give that a try. I estimate that I have had 100 cooks in the 10 months that I have owned the egg. This was only the second disappointment and it wasn't that bad. Thanks for the advice.[p]Kevin
  • Wardster,[p]If I am cooking for less than three or four hours, such as with a roast or chicken, I use a drip pan for my indirect set-up. If I'm cooking longer, such as ribs for six hours, or a pork butt for 20 hours, I use fire bricks or the plate …
  • Tom,[p]Based on your picture, that's the new one. Congrats. Get the pizza stone to go on top and you'll enjoy incredible pizza.[p]Kevin
  • Tom,[p]You got the old one. Call and get a replacement. The new plate setter fits snug to the firebox. The old one did not. With the new, you can get a nice indirect setup without needing a second grid. [p]Kevin
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