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SSDawg

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  • Mac in NC ,[p]yee-row
  • Sundown,[p]How long did it take at 325? I was expecting something akin to barbeque, not a cured ham. Were you able to pull yours?
  • fishlessman,[p]I've done several smokes where I've pinned the egg at 300, and let it stay there. I usually use a piece of the shoulder that is the picni & part of the butt (but not the whole shoulder) that weighs in at around 11 pounds. Took ar…
  • Wino,[p]I do fat cap down only for convenience. When I pull the butt off the grill, the fat cap stays, and no meat sticks to the grill. There is enough fat and connective tissue in the meat to make the "basting" point moot, IMO. However, I have f…
  • StumpDaddy,[p]I KNOW you aren't making fun of Uga!![p]; )
  • mad max beyond eggdome,[p]I wholeheartedly agree. Beef tastes wonderful, doesn't it?
  • luvspbnj,[p]Folks on this forum are probably getting sick of hearing me say it, but I brine every single chop I cook now. Pork has so much less fat than it used to, these days.[p]I use 1/4 cup kosher salt & an equal amount of brown sugar (or mo…
  • ChicagoQ,[p]Air drying the bird, then lightly rubbing with oil may help, though I have never tried. Incidently, I don't think I've ever achieved very crispy skin with an egg, though I haven't attempted such.
  • Charcoal Mike,[p]Try taking the meat off at 125, then waiting until the roast temp stabalizes. Meanwhile, bump up the heat in the egg. Then, put the roast back on the egg, direct, and sear the outside.[p]Here is a link to the actual Good Eats show…
  • bc,[p]AMEN! That is the only way I've ever done a rib roast, and it'll take a lot of convincing for me to change my method. As far as I'm concerned, there is really no such thing as searing in the juices.[p]Alton Brown did a nice demo of this tech…
  • djm5x9,[p]Well, seeing as I go the idea from you, I doubt there is much I could tell you. You planted the seed, and the hassle involved in adding the plate setter, adding wood when the plate setter in on, etc. served as additional motivators. Have…
  • KennyG,[p]Did you cook that one direct? I am finding myself cooking without the plate-setter more and more these days.
  • Wise One,[p]Lamb Fries!!
  • Charcoal Mike,[p]What do the bolts sit on? DO you give them any kind of a flatter base in order to add stability? (I may not be asking this right.)[p]It seems as if the grate would be awfully wobbley if they were sitting on the firebox lip kitchen…
  • Love Handles,[p]Short answers : No and no[p]Brining does not make you meat overly salty. Granted, you will not need to add additional salt prior to cooking, but it really just enhances the flavor of the meat.[p]Brining is not like marinading. Bri…
    in Brine Comment by SSDawg April 2003
  • Horn Dog,[p]I wouldn;t use much more than a quart of water if you are only going to use a 1/4 cup of salt. If you use any more water than that, the salt concentration may not be high enough to be very effective as a brine. I use 1/2 cup salt per q…
    in Brine Comment by SSDawg April 2003
  • hambone,[p]Went fishing in Canada last year, where we fried fresh walleye every day. Even though they were unbelievably good, I could also see how you might want to try sauteing them in a little butter, or tossing them on the grill for a couple min…
  • Babyray,[p]Many chefs remove the gills before grilling or cooking. Mushrooms will soak up a lot of marinade without them, so you can take them off if you don't like the color.
  • Porkchop,[p]The Fighting Grillini
  • Whiz,[p]I usually leave them whole, and just put them in the marianade. They can be quite pungent.
  • GJ,[p]I agree with Marvin. I am a huge fan of brining, but I don't bother with butterflied poultry. Cut into a spatchcocked chicken last week, and the juice shot almost a full foot into the air. Funniest thing I've seen in a while.
  • djm5x9,[p]Yes, I think that's what he's bringing. The hind leg.
  • sprinter,[p]Definitely don't dry age smaller cuts to that point. I was trying, rahter unsuccessfully, to be humorous. ; )
  • sprinter,[p]Heck, I wouldn't worry about a little mold. I have seen beef aged until it was green. It scrapes right off. There are many folks (most of them Irish) who say that the beef hasn't aged until "it's grown a proper beard".[p]Granted, I do…
  • Mac in NC ,[p]Here is a diagram explaining the difference: [ul][li]Pork Diagram[/ul]
  • Mac in NC ,[p]Essentially, the picnic is what is left of the shoulder after the butt has been removed. I guess that is an odd way to put it, but you get the point.
  • Marvin,[p]Wow, this may mark the forst time in my life that I've ever been backed up by a doctor. They usually just back away. ; )
  • qbabes husband,[p]Here is a good recipe:[p]http://foodtv.com/foodtv/recipe/0,6255,19292,00.html
  • Gshell,[p]3 words:[p]Brine brine brine.[p]Those who have read my comments in the past know that I am a huge advocate of brining, and rare is the time I will ccok a pork chop without doing so. You'll never have a dry one again. Also, I like to buy …
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